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20 pieces chicken (we use legs and backs)
2 to 3 eggs beaten
3 pkgs dried mushrooms (gourmet or regular) we love the gourmet assorted ones
1 pkg fresh mushrooms diced
approx 1 cup soy protein isolate
approx 1 cup dry parm cheese
1 litre whipping cream (the big tall size)
1 tbsp crushed garlic (or to taste)
wee bit of chicken stock flavoring (powdered works best)
1/2 large onion (cut in 1 to 2 inch long pieces for frying)
other 1/2 onion, diced real tiny (for sauce)
Make chicken coating with soy and parm, (I tried equal parts of each, then ended up adding more parm to counteract the soy taste) add your favorite seasonings to it. Egg wash each chicken piece one at a time, then dip in the coating mixture. Fry coated chicken pieces in oil with 1 to 2 inch long onion pieces til nicely browned on both sides. Chicken will be half to 3/4 cooked. Remove from frying pan, place in roaster, add a bit of flavored water to roasting pan (chicken stock added to water for flavor or other seasonings of your choice) and roast all pieces covered for 2 hours (oven on 350) Water shouldn't cover the chicken, just enough to cover the bottom, check water every hour, add a bit more if needed. Don't turn roasted chicken pieces over, just let them be.
While chicken is roasting, pour whole container of cream into a pot, add enough chicken stock flavoring to give a slight chicken taste. Whisk everything in gently. Once heated through (not boiling) add garlic, and diced onions. Grind up dried mushrooms with a coffee grinder or food processor. The consistency should be fine powder when you are done with them. Dice up fresh mushrooms. Add powdered mushrooms and fresh mushrooms to cream sauce, whisk gently. Bring to boil, then simmer until sauce thickens and reduces a little bit. This sauce is just delish! I could eat just it!
Take chicken out of the oven after 2 hours. Drain all water from roaster. Pour the heated sauce over the chicken in the roaster. Roast covered another hour with sauce on.
This is just to die for! I missed my regular fried/roasted chicken so much, this makes it possible to still enjoy it. The sauce is a take on smothered creamed chicken that we used to make pre Atkins days. Its all been made do-able for low carb with this recipe. Try it and please tell me what you think! Hubby is a gourmet chef and he has tons and tons of awesome low carb recipes, but this one is mine so BACK AWAY CHEF BOY! lol
2 to 3 eggs beaten
3 pkgs dried mushrooms (gourmet or regular) we love the gourmet assorted ones
1 pkg fresh mushrooms diced
approx 1 cup soy protein isolate
approx 1 cup dry parm cheese
1 litre whipping cream (the big tall size)
1 tbsp crushed garlic (or to taste)
wee bit of chicken stock flavoring (powdered works best)
1/2 large onion (cut in 1 to 2 inch long pieces for frying)
other 1/2 onion, diced real tiny (for sauce)
Make chicken coating with soy and parm, (I tried equal parts of each, then ended up adding more parm to counteract the soy taste) add your favorite seasonings to it. Egg wash each chicken piece one at a time, then dip in the coating mixture. Fry coated chicken pieces in oil with 1 to 2 inch long onion pieces til nicely browned on both sides. Chicken will be half to 3/4 cooked. Remove from frying pan, place in roaster, add a bit of flavored water to roasting pan (chicken stock added to water for flavor or other seasonings of your choice) and roast all pieces covered for 2 hours (oven on 350) Water shouldn't cover the chicken, just enough to cover the bottom, check water every hour, add a bit more if needed. Don't turn roasted chicken pieces over, just let them be.
While chicken is roasting, pour whole container of cream into a pot, add enough chicken stock flavoring to give a slight chicken taste. Whisk everything in gently. Once heated through (not boiling) add garlic, and diced onions. Grind up dried mushrooms with a coffee grinder or food processor. The consistency should be fine powder when you are done with them. Dice up fresh mushrooms. Add powdered mushrooms and fresh mushrooms to cream sauce, whisk gently. Bring to boil, then simmer until sauce thickens and reduces a little bit. This sauce is just delish! I could eat just it!
Take chicken out of the oven after 2 hours. Drain all water from roaster. Pour the heated sauce over the chicken in the roaster. Roast covered another hour with sauce on.
This is just to die for! I missed my regular fried/roasted chicken so much, this makes it possible to still enjoy it. The sauce is a take on smothered creamed chicken that we used to make pre Atkins days. Its all been made do-able for low carb with this recipe. Try it and please tell me what you think! Hubby is a gourmet chef and he has tons and tons of awesome low carb recipes, but this one is mine so BACK AWAY CHEF BOY! lol