Keto Chicken Tetrazzini
Keto Chicken Tetrazzini
Yum
Votes: 4
Rating: 5
You:
Rate this recipe!
A crispy skin pan roasted chicken leg on a bed of zuchinni spaghetti doused in a creamy sauce
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Keto Chicken Tetrazzini
Keto Chicken Tetrazzini
Yum
Votes: 4
Rating: 5
You:
Rate this recipe!
A crispy skin pan roasted chicken leg on a bed of zuchinni spaghetti doused in a creamy sauce
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Start by getting a pot of water on the stove and bringing it to a boil. Throw in the chicken legs for exactly 30 seconds after which you remove them and put them in ice water for 30 seconds. Once this is done put them on a wire rack after wiping with paper towels and put them in the fridge for 24 hours to air dry.
  2. After 24 hours remove the legs and pour on 1/2 tsp of olive oil and massage all over the chicken till its well coated. Season the legs with salt, white pepper and nutmeg powder. Season well and on both sides.
  3. Heat 1 tsp of olive oil in a frying pan, either cast iron or non stick and place the chicken legs in skin side down. Cook the legs for 7-8 minutes till the skin gets nice and brown and crispy. Make sure you check that it doesn’t burn.
  4. Once the skin is nice and crispy flip the legs over and add 15grams of butter into the pan along with the sage leaves. Then tilt the pan and baste the chicken legs with the butter. After about a minute or so remove them from the pan and place on a wire rack in a baking tray and cook in a pre-heated oven at 200C for about 15-20 minutes till they are fully cooked.
  5. Using a spiralizer make noodles/spaghetti out of the zucchini and set it aside.
  6. In the same pan that you cooked the chicken (don’t clean it out we want all the flavour from the sage leaves and remaining butter and chicken drippings) add in the mushrooms and the sliced onion. Season with a bit of salt and black pepper and cook on a high heat till the mushrooms release their water and the water starts to evaporate.
  7. Turn down the heat to medium and cook till the mushrooms start to get caramelized. Once that happens add in the remaining 15 grams of butter and chopped garlic and give everything a good mix.
  8. Once the garlic starts to also turn golden brown add in the red and yellow bell peppers and sautee them till they soften. At this point add in the 250ml of chicken stock and cook till the liquid in the pan is reduced by half.
  9. Grate in the cheddar cheese and add the heavy cream as well and give everything a good mix. Cook this down depending on how thick you want your sauce. You can also use something like xanthan gum to thicken it. You want the sauce to be thick enough to coat the zucchini noodles.
  10. Once the sauce reaches the thickness you like then turn off the stove and finish the sauce with some parsley. Also add in the zucchini noodles and give it all a good mix.
  11. Now if you don’t want the zoodles (zucchini spaghetti) to have a bite to it then cook them down with the sauce. Since I like them to have that raw ‘bite’ to it I stop cooking them here. Also keep in mind that they will release water when cooked.
  12. Take the chicken out of the oven once it’s done and serve it over the bed of zucchini noodles. I would recommend making 4 servings out of this. Separate the drumstick and thigh and make 4 portions of the zoodles. 1 piece of chicken with 1 portion of zoodles and that’s 1 serving.
  13. Cheers and Keep cooking!