Chicken with Mushrooms, Wine and Cream

This succulent and Keto friendly chicken dish combines white wine, cream and mushrooms to create a rich, delicious dish. You may want to make this a special occasion meal as it is fairly high in fat and calories. If you want to lower the saturated fat content, use only 3 tablespoons of butter and replace the heavy cream with half and half. Mushrooms and onions are both great excellent sources of antioxidants. Mushrooms are also rich in vitamin D, selenium, potassium and zinc and are known to boost the immune system. Shiitake mushrooms are particularly nutritious and more flavorful than cremini (brown) mushrooms.

Makes: 4 servings
Time to Cook: 75 minutes

Ingredients

· 2 tablespoons olive oil

· 4 tablespoons butter

· 3 cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced ¼-inch thick

· 3 sprigs thyme

· Sea salt and freshly ground black pepper

· 4 chicken thighs

· 4 chicken drumsticks

·  ½ cup chicken broth

· ¼ cup finely diced onion

· ⅓ cup white wine, preferably a Riesling

· ¼ cup heavy cream

Cooking Instructions

1. Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside.

2. Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes.

3. Transfer chicken to a plate and pour pan juices into a bowl.Return pan to medium heat and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add white wine and bring to a boil, reducing by half. Add ½ cup of cooking juices and reduce by half.

4. Add cream and simmer for 3 minutes. Return chicken to pan and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.

Nutrition per serving
901 calories; 59 grams protein; 69 grams fat; 24 grams saturated fat; 28 grams monounsaturated fat; 11 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugar; 1111 milligrams sodium

Recipe from Amanda Hesser, NY Times Cooking