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Golden chicken thighs finished with butter and double cream make a rich alternative to beef-based carnivore meals. Using thighs rather than breast provides additional fat and keeps the chicken tender during cooking.
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Carnivore Creamy Chicken Thighs
Description
Golden chicken thighs finished with butter and double cream make a rich alternative to beef-based carnivore meals. Using thighs rather than breast provides additional fat and keeps the chicken tender during cooking.Ingredients
Directions
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Pat the chicken thighs dry and season lightly with salt.
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Melt the butter in a large frying pan over medium-high heat.
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Add the chicken thighs and cook for approximately 6 minutes on the first side until well browned.
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Turn the chicken and cook for approximately another 6 minutes.
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Reduce the heat and continue cooking until the chicken is completely cooked through.
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Transfer the chicken to a warm plate.
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Pour the double cream into the pan and stir it into the butter and chicken cooking juices.
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Simmer gently for 3 to 5 minutes until the sauce has reduced and thickened slightly.
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Return the chicken thighs to the pan and turn them in the cream sauce until thoroughly coated.
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Serve immediately with the remaining sauce spooned over the chicken.
Note
Chicken thighs are preferable to breast for this recipe because their higher fat content keeps them moist during cooking.
Do not boil the cream aggressively; a gentle simmer produces a smoother sauce.
For a dairy-free carnivore version, omit the cream and cook the chicken in beef tallow or another animal fat.
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