Low Carb Chicken Recipes

Ingredients:

4 slice bacon, cut crosswise
1 into thin strips
8 chicken thighs - (abt 2 1/2 lbs tot
3/4 tsp salt, divided
1/4 tsp freshly-ground black pepper
1 small onion, chopped
1 1/2 lb sauerkraut - (3 cups drained), rinsed
1 cup canned low-sodium chicken broth
1 tsp dijon mustard
10 juniper berries, lightly crushed
1 bay leaf
1/2 packet splenda
1 = (or other sugar substitute)

Instructions:

In a large, deep skillet over medium-high heat, cook bacon until crisp.
Transfer to a bowl with a slotted spoon. Sprinkle chicken with salt and
pepper. Brown in two batches in bacon drippings, 8 minutes per batch.
Transfer chicken to bowl as it browns.

Cook onion in drippings 4 to 5 minutes, until softened. Add bacon,
sauerkraut, chicken broth, mustard, juniper berries, bay leaf, sugar
substitute, and remaining salt and mix well. Arrange chicken on top.
Bring to a simmer, cover, and cook on low 35 minutes, until chicken is
cooked through.

Transfer to a platter. Discard bay leaf. Increase heat to high and boil
off most of the cooking liquid. Serve chicken with sauerkraut on the side.

This recipe yields 4 servings.

Carbohydrates: 9.5 grams
Net Carbs: 5 grams
Fiber: 4.5 grams
Protein: 46 grams
Fat: 33.5 grams
Calories: 530

Description:
"Poultry with low carb sauerkraut is a popular European combination,
and makes a great cold-weather entree. Bacon, mustard, bay leaves and
juniper berries add depth of flavor."

Servings: 4