#IMWChallenge Day 1 - Dinner

Chicken with onions and shallots in a smoked balsamic cream sauce recipe

I hope everyone has started their #IMWChallenge today. If not, start as soon as you are able. This challenge will continue as long as I feel like it is helping.

My dinner tonight was easy peasy.

Leftovers from last night.

I had half of what is in the Lodge Cast Iron pan.

Recipe below the pic.

Organic chicken thighs with onions and shallots in a smoked balsamic cream sauce.

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INGREDIENTS:

Organic chicken thighs - thawed and room temperature for cooking

1/2 Sweet Onion sliced - you can use any type of onion you prefer

1/2 shallot - sliced

garlic olive oil

regular olive oil - I use Kirkland Organic Olive oil

Smoked Balsamic vinegar

1-2 tbsp butter

heavy cream

Spices included: onion and garlic powder, black pepper, Black Garlic Salt

I get many of my spices in Haddonfield at the Spice and Tea Exchange.

INSTRUCTIONS:

In a big bowl add the chicken thighs with some garlic olive oil then add all the spices in whatever amounts you enjoy. Mix around so the spices are fairly even on all the chicken. Then add 2-4 tbsp of the Smoked Balsamic Vinegar. Mix well. Set aside temporarily.

Heat a large cast iron pan, I prefer Lodge Cast Iron, on a burner on medium heat. Add Kirkland Olive Oil to just barely coat the pan. Add the onions and shallots and cook, stirring occasionally for a few minutes until the onions are almost translucent. Remove them from the pan and set aside.

Add some more Kirkland Olive Oil to the pan again on medium heat. When hot add the chicken thighs. Cook through on both sides probably 3-4 minutes per side until the chicken temp is between 140-150 degrees. They are not quite done yet. You should buy a quick temp meat thermometer as it makes this step much easier. Add back the onions and shallots, cover the pan and cook together for a few minutes until the chicken hits 160 degrees. Remove all the chicken, onions and shallots from the pan onto a large plate.

Now the pan is left with the oil flavored by the chicken, onions and shallots. Turn heat off. The pan is still hot so add the butter to melt and then enough heavy cream to get the consistency and color you want. Mix well. You can taste the gravy at any point here to get it just right. Most likely the cream will bubble up so continue to stir. If it gets too hot move the pan to a cooler area of the stove.

Add back the chicken, onions and shallots to the pan and spoon the gravy all over to mix well. If needed you can heat a little further on low. I like chicken between 165-175 degrees.

Dish out the chicken, onions and shallots on a plate with gravy and enjoy!!

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I have not done a full macro breakdown of the amount of fat, protein and carbohydrates in this dish, but the only carbohydrates in this meal are the shallots and onions. The chicken is mostly protein with some fat. Other fat are the oils, butter and cream, but much of that is not eaten and remains leftover in the pan. Now if I was not Keto-Carnivore I would probably be sopping up the gravy with a piece of bread as the gravy is that good.

If anyone has a good Keto bread recipe, please share.

If able please share pics of your meals with the hashtag #IMWChallenge on Twitter and Instagram. I will be searching for great meal pics there and just might include them in an IMW Best of the Best Low Carb meals.

Comments more than welcome below on any topic of Low Carb for your health.

Til tomorrow……………..