Especially for meals during the week, I like to find recipes I can cook and eat there and then. Yet that I can make far to much of and warm up for the next couple of days.
This is a pretty satisfying meal, and tastes great warmed up again too.
Ingredients – serves 4
8 Chicken Thighs on the bone
285g jar of Sun-dried tomatoes
6 slices of smoked bacon
100ml of Dry White Wine
100 ml Double Cream
1 tablespoon of butter
Chicken Stock to cover
4 cloves of Garlic
Take a pan with a lid. Then with the butter brown and seal the chicken thighs, on a high heat. Remove the chicken. Turn down to a medium heat, chop up the bacon, onion and garlic and cook for a couple of minutes. Drain the sun-dried tomatoes, and throw them in the pan. Then add the chicken, mushrooms and thyme. Pour in the white wine. Then pour in enough chicken stock to 3/4 cover the chicken. The juice will rise as fat comes out of the chicken. Turn to a high heat and bring to the boil. Then turn to a low heat, and put the lid on the pan. Simmer for an hour. Add the cream, and warm through for a couple of minutes and serve.
Per portion; you are looking at around 820 Calories, Total Carbs 12g (6%), Protein 48g (26%) and Fat 57g (68%). These figures are taken from MyFitnessPal, so you could argue the figures up and down a bit but you get my point.
The photos show a side portion of cabbage cooked in butter. I haven’t included this in the totals. As you could have a huge range of side dishes that suits your needs. If you need stricter carb grams, you can omit the sun-dried tomatoes, mushrooms and onion. It would still taste nice with a good side dish.
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