braised chicken with almonds

dianafoot · 01-13-2013, 05:56 PM

Just ran across this on the Food Network and although not labeled as low carb, it fills the bill nicely. The secret is in using toasted almond flour to thicken the sauce:

Braised Chicken with Mushrooms and Almonds Recipe : Anne Burrell : Recipes : Food Network

I followed the recipe almost exactly, only subbing chicken breasts for half the meat, since DH does not like dark meat. This was a very easy recipe,

I rewrote it for myself:

Brown 4 chicken pieces (any combo of thighs and breasts, skin on) in a little bacon fat
When the chicken is golden on all sides, pull it out and saute some mushrooms, onions and garlic in the pot. I used 10 oz of mushrooms, a large onion, and 5 cloves of garlic.
Add back the chicken pieces and pour in about 3 cups of broth and wine mix (bring it to a boil first so you don't shock the chicken pieces and make them tough). Do not cover the chicken with the broth, only add enough to come up about halfway over the chicken pieces. You want the chicken to retain its lovely, golden, flavorful skin.
Braise in a 300 degree oven uncovered for about 30 minutes.
Meanwhile, toast 1/2 cup of almond flour (or blanched sliced almonds) until golden and blend with about 2-3 tsp of oil to make a kind of liquid-y paste.
take the chicken out of the oven. Remove the chicken pieces to a plate and cover loosely to keep them warm
Simmer the broth on the stove until it is reduced by half
Stir the almond paste into the reduced broth.and cook for 2-3 minutes. Voila! you will have the most rich, flavorful chicken gravy ever!

I served this just by itself with some tiny, thin green beans on the side. DH ate it over rice. I would have made cauli-rice or cauli-mash to go with it, but it didn't really need it in my opinion. This recipe is a keeper!

buttoni · 01-13-2013, 06:24 PM

Sounds good and a lot like my French Chicken Provencale recipe. Mine is all done stovetop however, and has tomato and bell pepper in it also.

rosethorns · 01-14-2013, 08:14 AM

That looks so good. I'm a chicken kid.

dianafoot · 01-14-2013, 01:22 PM

I have been curious for awhile about using ground nuts as a thickener. I have been making almost exactly the same recipe for years, but without any thickener, and we have always liked it just fine. This recipe emphasizes not to leave out the toasted almond paste, and they are right--it takes the standard braised chicken recipe to a whole new level! Think I have just found my go-to recipe for guests.

01-13-2013, 05:56 PM	#1
dianafoot Senior LCF Member Join Date: Dec 2005 Location: southern US Posts: 926 Gallery: dianafoot	braised chicken with almonds Just ran across this on the Food Network and although not labeled as low carb, it fills the bill nicely. The secret is in using toasted almond flour to thicken the sauce: Braised Chicken with Mushrooms and Almonds Recipe : Anne Burrell : Recipes : Food Network I followed the recipe almost exactly, only subbing chicken breasts for half the meat, since DH does not like dark meat. This was a very easy recipe, I rewrote it for myself: Brown 4 chicken pieces (any combo of thighs and breasts, skin on) in a little bacon fat When the chicken is golden on all sides, pull it out and saute some mushrooms, onions and garlic in the pot. I used 10 oz of mushrooms, a large onion, and 5 cloves of garlic. Add back the chicken pieces and pour in about 3 cups of broth and wine mix (bring it to a boil first so you don't shock the chicken pieces and make them tough). Do not cover the chicken with the broth, only add enough to come up about halfway over the chicken pieces. You want the chicken to retain its lovely, golden, flavorful skin. Braise in a 300 degree oven uncovered for about 30 minutes. Meanwhile, toast 1/2 cup of almond flour (or blanched sliced almonds) until golden and blend with about 2-3 tsp of oil to make a kind of liquid-y paste. take the chicken out of the oven. Remove the chicken pieces to a plate and cover loosely to keep them warm Simmer the broth on the stove until it is reduced by half Stir the almond paste into the reduced broth.and cook for 2-3 minutes. Voila! you will have the most rich, flavorful chicken gravy ever! I served this just by itself with some tiny, thin green beans on the side. DH ate it over rice. I would have made cauli-rice or cauli-mash to go with it, but it didn't really need it in my opinion. This recipe is a keeper! Last edited by dianafoot; 01-13-2013 at 05:58 PM..

01-14-2013, 01:22 PM	#4
dianafoot Senior LCF Member Join Date: Dec 2005 Location: southern US Posts: 926 Gallery: dianafoot	I have been curious for awhile about using ground nuts as a thickener. I have been making almost exactly the same recipe for years, but without any thickener, and we have always liked it just fine. This recipe emphasizes not to leave out the toasted almond paste, and they are right--it takes the standard braised chicken recipe to a whole new level! Think I have just found my go-to recipe for guests. Last edited by dianafoot; 01-14-2013 at 01:26 PM..

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01-13-2013, 06:24 PM	#2
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,318 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	Sounds good and a lot like my French Chicken Provencale recipe. Mine is all done stovetop however, and has tomato and bell pepper in it also.

01-14-2013, 08:14 AM	#3
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,534 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	That looks so good. I'm a chicken kid.