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    Chicken some facts and recipe ideas

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    chris c
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    Re: Chicken some facts and recipe ideas

    Post by chris c on Sun Jan 29 2017, 22:42

    Ah, similar to one of the things I do, except I use coconut oil garlic and chillies and sometimes multicoloured peppers too.

    I just had a flashback to Blackadder with Baldrick stuffing a chicken, but couldn't find a clip on YouTube.
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    Jan1
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    Re: Chicken some facts and recipe ideas

    Post by Jan1 on Wed Feb 08 2017, 23:37

    How about this ...
    Chicken, pancetta and fennel stew


    This simple chicken, pancetta and fennel stew dish, is a fuss-free, flavour-packed family dish – and you can easily amend the ingredients to suit the number of people sitting down to eat this dish. It is 'freezable' as well, an added bonus perhaps!

    Ingredients:
    Serves Four
    2 tbsp olive oil
    600g (1lb 3oz) chicken thigh fillets, halved lengthways
    1 onion, sliced
    1 fennel bulb, trimmed and sliced
    3 garlic cloves, sliced
    65g smoked pancetta cubes
    600ml (1 pint) chicken stock
    100g (3 1/2oz) frozen peas
    1 x 400g tin cannellini beans, drained and rinsed
    3 tbsp yogurt
    1 lemon, zested and juiced
    15g fresh mint, chopped
    15g fresh tarragon, chopped

    Method:

    Heat half the oil in a casserole or large lidded pan over a medium-high heat. Season the chicken and cook for 2-3 minutes on each side, until golden. Remove from the dish and set aside.

    Heat the remaining oil and cook the onion and fennel with a pinch of salt for 5 minutes. Add the garlic and pancetta, then cook for a further 2 minutes. Return the chicken to the casserole or pan, pour over the stock, bring to the boil then simmer for 20 minutes.

    Add the peas and beans and cook for a further 3 minutes. Stir in the yogurt, lemon zest and juice, and herbs, until heated through.

    Recipe idea, with nutritional details, and other links also here
    https://thelowcarbdiabetic.blogspot.co.uk/2017/02/chicken-pancetta-and-fennel-stew.html

    All the best Jan
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    Jan1
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    Re: Chicken some facts and recipe ideas

    Post by Jan1 on Wed Jun 28 2017, 17:55

    Mustard and Sage Chicken with Celeriac Mash


    This meal is ready in under half an hour and tastes great!

    Ingredients:
    Serves Three
    1 celeriac, peeled and cut into chunks
    3 chicken breasts, skinless
    1 tbsp. English mustard powder
    2 tsp olive oil
    2 garlic cloves, crushed
    8 sage leaves, chopped
    100g low-fat crème fraîche, plus 2 tbsp. for the mash
    1 chicken stock cube
    2 tbsp. wholegrain mustard
    To Serve:
    275g cooked green veg, such as thin-stemmed broccoli, peas or Savoy cabbage,

    Method:
    1. Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 minutes or until really tender.
    2. Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage to the pan, stirring in the gaps between the chicken, for 30 secs. to 1 minute, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 minutes or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper.
    3. While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp. crème fraîche and mash (or blitz to a purée in a food processor). Serve with the chicken and some green veg.

    Original idea here
    https://www.bbcgoodfood.com/recipes/mustard-sage-chicken-celeriac-mash

    If preferred you could use chicken thighs instead of chicken breasts and 75g of full fat crème fraiche, instead of the low fat variety

    All the best Jan

      Current date/time is Wed Jul 26 2017, 07:50