This is week six of my better life and I am down 12 pounds! Since I am going at this as a lifestyle change the whole process has been different than dieting. First of all, I have cleaned out the pantry. When I actually looked at the food labels I was amazed at the grocery items I had that were marked “natural”, but some ingredients did not sound natural. I even had one item that was marked as “stevia” but upon closer investigation it actually had honey which made the carb total really high. I also only recently learned to check the label of nut butters for sugar. Did you know that many store brand low calorie sweeteners have fillers that contain carbs? It’s all very new to me.
On the keto diet, chicken thighs are a good option. This is a stretch for someone that has only been a white meat kind of person. However, I found a recipe on a home decorating blog that I love, stonegableblog.com, and it is fabulous! Wes said it was the best chicken he had ever eaten and I am already thinking it would be a great for the holidays if you do not need or want a large turkey.
Starting with a large Dutch oven, you will sear the bottom side of the chicken in batches. Then sauté your vegetables which you can get creative with. Add turnip root or carrots for a change. Finish everything off in the oven and the chicken is fork tender and scrumptious!
Sautéed Chicken
- 2 tbsp. Extra virgin olive oil
- 8 Chicken thighs (Bone in, skin on)
- 1 lg. Yellow onion (Chopped)
- 3-4 Celery stalks (Chopped)
- 1 – 2 tbsp. Fresh parsley (Chopped & loosely packed)
- Salt & pepper (To taste)
- 1 tsp. Poultry seasoning
- 2 c. Chicken broth
- Preheat oven to 350 degrees.
- Add oil to Dutch oven over medium heat.
- Salt chicken. When oil is heated add chicken, in batches, skin side up to the pan. Do not overcrowd. Brown chicken for 6 minutes without touching.
- After 6 minutes remove chicken from the pan to a plate. After all of the chicken has been browned on the bottom side add vegetables to the pan and sauté for 5 minutes.
- Stir in chicken broth and poultry seasoning.
- Nestle the chicken thighs in the pan, skin side up. Sprinkle with salt and pepper.
- Bake in preheated oven for 45 minutes or until chicken is very tender and golden brown.
- Serve with mashed or riced cauliflower. Sprinkle with fresh parsley to garnish.
