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prep time
6 min
cook time
50 min
ready time
56 min
Keto Style Chicken Marengo
This keto adaptation of chicken Marengo is rich with sweet tomato, tender mushrooms, sweet onion, herbs and spices.
This makes a great stew served over cauliflower rice or zucchini noodles.
Net Carbs
4.6 g
Fiber
1.4 g
Total Carbs
6.3 g
Protein
22.8 g
Fats
8.3 g
191 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken thigh, skin removed before cooking
4 medium
Mushrooms
4 large
Tomato Paste
2 tablespoon
Chicken Broth, Bouillon Or Consomme, Homemade
1-¼ cup
Garlic
1 clove
Unsalted Butter
1 tablespoon
Tomato
1 large - 3" diameter
Lemon Juice
1 tablespoon
Badia Bay Leaves
1 x 1 leaf
Red Onion
½ medium - 2 1/2" diameter
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Nutmeg Ground
¼ tsp
Recipe Steps
steps 5
56 min
Step 1
Melt the butter in a casserole dish or Dutch oven over a medium/high heat. Add the chicken thighs and cook until well browned all over. Remove from the pan and set to one side.Step 2
Thinly slice the onion and garlic. Add to the pan and sweat gently for a minute or two to soften.Step 3
Add the nutmeg, lemon juice and tomato paste and stir well to combine.Step 4
Finely dice the tomato and clean and quarter the mushrooms. Add to the pan and cook for a minute or so to soften.Step 5
Add the chicken stock and bring to a simmer. Add the chicken pieces and bay leaf. Cover and simmer for 30-40 minutes or until the chicken is cooked through.
