This family favorite is Atkins friendly and I made it again for dinner last night. I thought I’d repost this delicious dish for those that are new to my site. Be sure to omit the wine if you’re still on Induction Phase of Atkins program. Got to be honest, it won’t be as good without the wine, so you might want to hold off until you’re out of Induction to try this one.
I serve this dish to company often and it’s always a hit! I actually won the Galveston Daily News Holiday Recipe Contest with this recipe back in the 80’s. You can actually make this dish ahead of time, holding off on adding the bell pepper and tomatoes upon reheating for just 1-2 minutes after guests arrive and you’re ready to plate up for service. Thicken the sauce with the butter past at the very last minute. When I have company, I usually just use a whole cut-up chicken, minus the back, which I boil for chicken stock for adding to the sauce if needed,. If not, the stock goes in the freezer for future uses.
INGREDIENTS:
16 oz. chicken breast, skin on (cut into 4 servings) (I often use 2 drumsticks, 2 thighs & 1 breast)
4 slices of thick-slice bacon (1″ pieces), or dry-cured Smoked Country Ham, if you have access
1/2 c. chopped onion
4 oz. sliced fresh mushrooms
2 lg. cloves minced garlic
1.5 c. chicken broth or water
1/4 c. dry white wine (omit if still on Atkins Induction)
1/4 tsp. dried thyme
1 small bay leaf
1/2 c. green bell pepper cut into strips
4 plum tomatoes, cut into large wedges.
2 T. butter blended with 1 T. oat fiber or 1/8 tsp. xanthan gum
DIRECTIONS: Brown the chicken in a skillet heated up with 1/4 c. olive or coconut oil. When both sides are nicely browned, remove chicken pieces from the skillet to a platter. Brown the bacon, onion, mushrooms and garlic in the same skillet in the same drippings. When veggies are tender, add chicken pieces back to the skillet, skin-side up. Add water, wine, thyme and bay leaf. Cover and simmer 30 minutes until chicken is done and veggies are tender. Add 1/4-1/2 cup stock only if you feel the dish is too dry at this point.
Finally, the last 4-5 minutes of cooking, and right right before you plan to serve, add the bell pepper and tomato wedges. Cook another 2-3 minutes only, as you don’t want the peppers to lose their pretty green color. You want the tomato wedges slightly softened but not falling apart. The bacon/ham usually makes this dish salty enough without extra salt addition. Thicken with 2 T. butter that has been softened and blended with 1 T. oat fiber or 1/8 tsp. xanthan gum. Stir in slowly, simmering for 1-2 more minutes. Dip chicken onto serving platter and ladle the sauce over the meat.
I serve mine over a generous helping of buttery Mashed Cauliflower. In my pre-low-carb days, this dish was served over now-verboten mashed potatoes. 🙂
NUTRITIONAL INFORMATION: Makes 4 servings of 4 oz. meat each
Each serving has 504 calories, 33.3 g fat, 8 g carbs, 1.9 g fiber, 40 g protein, 6.1 g NET CARBS
Buttoni's Low-Carb Recipes 