Chicken in Cream with Garlic and Herbs
Chicken provides complete protein, while heavy cream and ghee make the sauce richer and more satisfying. Garlic, dill, and parsley add aroma and a small amount of antioxidants without extra carbs.
Cut chicken (1000 g) into serving pieces and pat them dry. Heat ghee (30 g) and fry the chicken under a weight over medium-high heat for about 15 minutes per side, until the skin browns and the juices run clear when pierced.
While the chicken fries, finely chop garlic (18 g), parsley (10 g), and dill (10 g). Move the cooked chicken to a plate and add the garlic and herbs to the same skillet.
Fry the garlic and herbs for about 2 minutes, then pour in 35% cream (280 g). When the cream starts to simmer, add chili, paprika, black pepper, and table salt, return the chicken to the sauce, cover, and stew for 15 minutes over low heat. Serve hot when the sauce has thickened and the meat is cooked through.
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