This is a personal fave! I made this dish a lot when I was on Keto since it’s a great way to consume a lot of fat. But I like it so much that I still make it often even though I’m no longer Keto. (Shout out to my work pal, who’s doing great on her 30 day Keto challenge!)
Ingredients:
- 4 chicken thighs (skin on)
- 1 cup of heavy whipping cream
- 1 cup of water
- Salt and pepper
- Garlic powder
- Chili powder
- 2 shallots
- Garlic
- 1 roma tomato
- 1 tablespoon of butter
- 1 tablespoon of canola oil
- 1/2 cup of Parmesan cheese
- Parsley for garnish
Tips:
- I used chili powder for a bit of a kick! Cayenne pepper or paprika work quite well as well.
- The amount of heavy whipping cream can be adjusted; for a very creamy texture, you can use 2 cups of heavy whipping cream instead of just 1 cup. If you do that, you can scratch the water.
- USE A CAST IRON.
- Make sure the cast iron is not too-too hot; heat it up slowly on medium heat.
How to serve:
- Fettuccini or Zoodles
Directions:
- Pat the chicken thighs very dry.
- Season the chicken thighs generously with salt, pepper and garlic powder.
- Heat up canola oil in a cast iron on medium heat.
- Place the chicken thighs into the cast iron, skin side down; it’s fine if they touch.
- Cook for at least 15 minutes on medium heat.
- Mince the garlic and shallots.
- Dice the Roma tomato.
- Once the skin is crispy and brown, flip the thighs and cook for another 15 minutes.
- Take the chicken thighs out and set them aside on a plate.
- In the same cast iron, throw in minced garlic and shallots. Cook until fragrant.
- Throw in the Roma tomato and cook for 2 minutes.
- Add the cream, water, salt, pepper, and chili powder and bring the mixture to a simmer.
- Add in the Parmesan cheese.
- Place the chicken thighs back into the cast iron on top of the mixture.
- Simmer for another 10 minutes.
- Melt the butter into the mixture.
- Add more salt, pepper, chili powder to taste.
- Garnish with parsley.
- Ready to serve.
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