Creamy Roasted Chicken Thighs with Bacon & Leek
This delicious creamy roasted chicken thighs is the perfect keto and low carb dinner. It's a great family friendly option.
Servings 4
Calories 882kcal
Ingredients
- 1 tbsp ghee
- 1 kg chicken thigh cutlets (bone in and skin on)
- salt & pepper
- 1 leek, sliced (pale section only)
- 150 g bacon, diced
- 1 cup pure cream
- 1 cup chicken broth
- 1 tbsp dijon mustard
- 2 cloves garlic, minced
- ½ tsp xanthan gum
Instructions
- Pre-heat oven to 200C/400F
- Season the chicken thighs liberally on both sides with salt and pepper
- Heat a large oven-proof frying pan or cast iron dish over medium-high heat. (The pan will need to go in the oven, so make sure it is oven proof)
- Add the ghee to melt, then place the chicken thighs skin side down and cook for 5-7 minutes or until the skin is browned
- Turn the chicken pieces over and cook for another 5 minutes skin side up. Remove the chicken from the pan and set aside on a plate.
- Turn the heat down to medium and add the leeks and bacon to the pan and cook for 5 minutes, stirring
- In a small jug, combine the cream, broth, mustard and garlic and whisk to combine
- Add the cream mixture to the pan and bring to a simmer. Allow to simmer for 5 minutes for the sauce to some togther and reduce slightly
- Add the chicken back to the pan, skin side up and place in the oven to roast for 25-30 minutes or until the chicken is cooked through and the skin is crispy
- Once the chicken is cooked, remove the pan from the oven. Remove the chicken thighs and set aside on a plate
- Lightly sprinkle the xanthan gum over the top of the cream and leek mixture and then stir well for 1-2 minutes until it is thick and creamy sauce
- Serve the chicken thighs with the creamy sauce
Video
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition
Calories: 882kcal | Carbohydrates: 7g | Protein: 41g | Fat: 76g | Fiber: 1g | Sugar: 1g | Net Carbs: 6g