4 lb bone-in chicken pieces with skin
1/2 tsp sea salt
Freshly ground black pepper
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
1/2 cup thinly sliced onion
1/2 lb mushrooms, cut in half
1 1/2 tsp fresh thyme leaves or 1/2 tsp. (2.5 ml) dried thyme
1/2 cup dry white wine or water
1/2 cup sour cream
Season the chicken with the salt and pepper.
Place the butter and oil in a frying pan or pot large enough to hold the chicken pieces in a single layer.
Heat over medium-high heat until the butter melts. Add the chicken pieces and cook until they are brown on
both sides, turning once. Remove the chicken to a plate.
Remove all but 2 Tbsp. (30 ml) of fat from the pan. Add the onion and mushrooms. Cook, stirring frequently,
until the juice from the mushrooms evaporates.
Return the chicken with any juice to the pan. Add the thyme and wine or water and bring to a boil. Give the
pan a shake to redistribute the chicken and vegetables. Turn the heat down to a bare simmer, cover, and cook
until the chicken is cooked through, about 25 minutes. Stir in the sour cream and heat through. Taste and
adjust the seasoning with salt and pepper.
- Per serving.
- Effective carbohydrates
- 4.7 g
- 5.7 g
- 1 g
- 95.4 g
- 51.3 g