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It’s winter here in Australia and I live in the southernmost state of Tasmania, so it is cold!

There is nothing more comforting on a chilly night that sitting down to a bowl of rich, warm Chicken Chasseur.

I can find that tomato based casseroles don’t agree with my system, so I added some heavy cream to this one and the whole family loved the change. The cram gives it a decadent richness that is a great change from the traditional chasseur recipes.

This recipe is fragrant, creamy, full of flavour and really easy to make. We love to have it served over a bowl of simple herbed cauliflower rice.

Note for primal: you can use 1 teaspoon of glucomannan powder (use just like you would xanthan gum), or 1-2 tablespoons of ground chia seeds sprinkled over the surface and mixed in the sauce until it thickens.

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0 days, 0 hours, 15 minutes Hands-on 20 minutes Overall 35 minutes Allergy information for Creamy Low-Carb Chicken Chasseur ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Pork free ✔ Coconut free ✔ Fish free ✔ Shellfish free Notes Recipe can be made dairy-free or coconut-free. Print Recipe Download Recipe

Nutritional values (per serving)

Net carbs 5.2 grams Protein 32.3 grams Fat 23.9 grams Calories 425 kcal Calories from carbs 6%, protein 35%, fat 59% Total carbs 6.6 grams Fiber 1.4 grams Sugars 3.9 grams Saturated fat 11.1 grams Sodium 229 mg ( 10 % RDA ) Magnesium 51 mg ( 13 % RDA ) Potassium 674 mg ( 34 % EMR )

Ingredients (makes 4 servings) 4 chicken bone-in thighs (about 500 g/ 1.1 lb) - will yield about 60% meat

4 chicken bone-in drumsticks (about 500 g/ 1.1 lb) - will yield about 60% meat

1 cup sliced mushrooms (70 g/ 2.5oz)

1 medium onion, sliced (110 g/ 3.9 oz)

2 1 / 2 tbsp sugar-free tomato passata (40 ml)

tbsp sugar-free tomato passata (40 ml) 1 cup + 1 tablespoon white wine (250 ml)

1 tsp minced garlic

1 1 / 2 tbsp chopped tarragon

tbsp chopped tarragon 2 cups good quality chicken stock (480 ml)

1 / 2 cup heavy whipping cream or coconut cream (120 ml/ 4 fl oz)

cup heavy whipping cream or coconut cream (120 ml/ 4 fl oz) 1 tbsp lemon juice

1 tsp xanthan gum or 1 tbsp ground chia seeds

Serving suggestion: 1 to 1 1/ 2 cups cauli-rice per serving

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Naomi Sherman Creator of NaomiShermanFoodCreative.com Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. More posts by Naomi Sherman