This one pot chicken bake is so simple yet the sophisticated flavours of garlic with mushrooms and that fragrant hit of wine all feel rather decadent. A little bit french and perfectly nourishing mes amies.
And if you want to look after your figure and stay lean and fit like zee French women, we can definitely forget the tortures of flavourless low fat cooking. Biochemically we need dietary fats to send the right messages to our metabolism and keep us in that special ‘zone’: always satisfied and yet efficiently burning fat.
This recipe is grain free, low carb and gluten free but not at all light and boring. Made with glorious dollops of grass-fed butter and a whack of organic sour cream this meal will leave you feeling fabulous and a little bit cheeky cuz now the rules just got so much better.
- 6 free range chicken thigh cutlets
- 1/2 leek (1/3 cup approx) halved lengthwise then cut into 1/2 inch slices
- 12 mushrooms quartered
- 3 tbs grassfed butter
- splash of white wine
- 3-4 small zucchini (yellow or green)
- salt and pepper to taste
- Fresh thyme or your favourite herb (optional)
- 2 plus tbs sour cream (optional)
- Preheat oven to 180.
- Lay chicken thighs flat in a large shallow baking dish (must have a few inches depth for all the juiciness.
- Drizzle generously with olive, add crushed garlic and seasoning. Mix together then reposition.
- Top with leeks and mushrooms. Make sure everything is coated with oil then pop into the oven.
- Bake for 15 minutes.
- While baking, spiralize your zucchini into ribbons then dry fry for approx 1 min. Set aside.
- Remove from oven, drop your butter onto 3-4 spots and splash a few tbs of wine across the lot.
- Place back in oven for another 5-8 mins.
- Remove from oven and take chicken out and set aside. (Slice into one inch pieces to serve)
- If you like you can stir your sour cream (or Greek yogurt ) into the sauce.
- Place zoodles in sauce. Mix gently.
- Serve into bowls, topping with chicken, sauce and all the good bits!
- And last you can garnish with fresh basil, parsley or thyme if you have them.