Low Carb French Garlic Chicken

Total Time: 30 Minutes,Servings: 4 Servings

Ingredients :

For the Marinade
• 2 teaspoons (2 teaspoons) Herbes de Provence
• 2 tablespoon (2 tablespoon) Olive oil
• 1 tablespoon (1 tablespoon) Dijon mustard
• 1 tablespoon (1 tablespoon) Apple Cider Vinegar
• 1/2 teaspoon (1 teaspoon) Kosher Salt
• 1 teaspoon (1 teaspoon) Ground Black Pepper
• 1 tablespoon (1 tablespoon) Minced Garlic
• 1 pound (453.59 g) Boneless Skinless Chicken Thighs, boneless skinless

For Cooking

• 2 tablespoons (2 tablespoons) Butter
• 8 cloves (8 cloves) Chopped Garlic
• 1/4 cup (62.5 ml) Water
• 1/4 cup (59.5 ml) Heavy Whipping Cream

Instructions :

• Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
• Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.

For Stovetop

• When you are ready to cook, heat a heavy-bottomed pan. When it is hot, add the butter and allow it to melt.
• Add chopped garlic and sauté for 2-3 minutes.
• Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
• Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.
• Add the marinade and 1/4 cup water.
• Cover the pot and allow it to cook for 10 minutes, turning the thighs halfway through.
• Using a meat thermometer, ensure an internal temperature of 165f.
• Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
• As soon as the sauce thickens, pour it onto the chicken thighs and serve.

For Instant Pot

• When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt.
• Add chopped garlic and sauté for 2-3 minutes.
• Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
• Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.
• Add the marinade and 1/4 cup water.
• Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
• Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
• As soon as the sauce thickens, pour it onto the chicken thighs and serve.

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