Low Carb, Paleo, Keto Chicken Recipe
This Mushroom Sauce Pan Fried Chicken is a quick and easy meal that cooks in about 30 minutes. The chicken is fried until crispy, set aside then a mushroom, bacon and garlic sauce is made for topping the chicken. You can serve your chicken with cauliflower mash to keep it low carb, or have it with other vegetable mash of your choice. Oyster mushrooms have been used in this recipe. These have a more meaty and chewy texture than the more common button or flat mushrooms.
You can substitute the oyster mushrooms in this recipe with other mushroom type of your choice. Chicken thighs have been used in this recipe, you can use chicken drumsticks or chicken breasts. Boneless chicken thighs have been used here, which require less cooking than chicken with bones in, so add more cooking time with bone in chicken cuts.
Mushroom Sauce Pan Fried Chicken Recipe
- 2 boneless chicken thighs
- half a cup chopped oyster mushrooms
- 1 or 2 rashers diced fatty bacon
- half a teaspoon chopped garlic cloves
- 4 sliced fresh garlic stalks or scallion
- 1 tablespoon apple cider vinegar
- half a cup chicken stock
- pinch of turmeric
- salt to taste
- 1 tablespoon cooking oil of choice
- Vegetable mash of your choice for serving
In a pan at medium heat up the cooking oil ready to cook the chicken
Ensure the chicken is dry by blotting out all the excess moisture with a towel.
Sprinkle a bit of salt on the chicken and start frying the chicken skin side down first.
Fry the chicken until the skin is golden brown for about 5 to 6 minutes.
Turn the chicken over to the other side and cook until the chicken is done, for about 8 to 10 minutes.
Once the chicken is done take it off the pan and set it aside in a warm place.
Add the bacon to the pan and fry until it starts to turn golden brown.
Add the chopped garlic and fry for about a minute, then add the mushrooms.
Fry until they start to wilt, for about 2 minutes.
Add the apple cider vinegar to deglaze the pan, then add the chicken stock.
Bring to a simmer, then throw in the sliced garlic leaves.
Leave the sauce cook and reduce until there is half, or just below half of the amount of the stock you added left in the sauce.
Take it off the heat and serve over mash and your chicken.
Enjoy your Mushroom Sauce Pan Fried Chicken