Low Carb Chicken Recipes

Ingredients:

1/2 cup atkins bake mix
2 chickens - (6 to 7 lbs total weigh, t, cut 8 pieces ea
1/4 lb sliced bacon
1 tbsp oil
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, pressed
2 cup dry red wine
1 can reduced sodium chicken broth, plus
1 can water
1 bay leaf
1/2 tsp dried thyme
1 tbsp butter
1/2 lb button mushrooms

Instructions:

Spread bake mix in a plate; dredge chicken pieces, tap off excess. In a
large Dutch oven over medium heat, cook bacon until crisp. Remove bacon,
crumble and set aside.

Add oil to bacon fat in Dutch oven. Brown chicken in batches. Transfer to
a platter.

Add onion, carrot and celery to Dutch oven; cook 8 minutes, until softened.
Drain excess fat. Pour in wine; increase heat to high. Boil wine until
reduced to 1 cup, about 5 minutes.

Return chicken and accumulated juices to Dutch oven. Pour in chicken broth
and water; add bay leaf and thyme. Reduce heat to low; cover partially
and simmer 45 minutes, until chicken is cooked through.

Melt butter in a large skillet over medium heat. Cook mushrooms until
golden, about 5 minutes. Add mushrooms to stew, along with reserved bacon.
Remove bay leaf.

This recipe yields 6 servings.

Carbohydrates: 8.5 grams
Net Carbs: 6.5 grams
Fiber: 2 grams
Protein: 70 grams
Fat: 40.5 grams
Calories: 762

Description:
"Bacon, wine and mushrooms give robust flavor to this hearty French
chicken stew. Reducing the wine before adding the chicken intensifies
its flavor."

Servings: 6