Thursday 21 September 2017

Chicken with mushrooms & peas : A recipe that suits my LCHF lifestyle


Eddie and I have been living the low carb lifestyle for nine years now. Eddie is a Type 2 diabetic. This lifestyle has enabled him to lower and control his blood sugar numbers. I am not a diabetic, nor do I have any underlying health issues, but I choose to live this lifestyle. I have found I feel healthier for it, my energy levels increased and also in the back of my mind …both my dear mum and Gran developed Alzheimer’s in later life…..I think this runs in families. I also believe cutting down on starch and sugars may well help the fight against this disease, so rightly or wrongly, my choice is to eat low carb, high fat, moderate protein. Both mine and Eddie’s carbohydrate intake is no more than 50g per day, and often less. We have enjoyed many low carb meals over the past nine years, this recipe suggestion included! It's a quick and easy chicken dish with bacon, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness - very tasty.

Ingredients:
Serves Four
2 tbsp. olive oil
500g boneless, skinless chicken thighs
a little flour, for dusting
50g cubetti di pancetta
300g small button mushrooms
2 large shallots, chopped
250ml chicken stock
1 tbsp. white wine vinegar
50g frozen peas
small handful parsley, finely chopped

Method:
1. Heat 1 tbsp. oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.

2. Add the final tbsp. oil and cook shallots for 5 minutes. Add the stock and vinegar, bubble for 1-2 minutes. Return the chicken, pancetta and mushrooms and cook for 15 minutes. Add the peas and parsley and cook for 2 mins more, then serve.

Tastes great served with a mix of cauliflower and broccoli florets, or some buttery mashed swede.

Chicken can make a tasty meal and is usually very reasonably priced, it's also one of the most popular meats around. It has a high level of good quality protein, as well as B vitamins, iron, copper and selenium, I hope you may enjoy this dish soon.
Original recipe idea is here

You can read our 'Introduction to low-carb for beginners' post here

All the best Jan
at

22 comments:

  1. Tom21 September 2017 at 11:32

    ...another nice chicken dish.

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  2. Jo21 September 2017 at 11:59

    That's my kind of meal. I'd have to leave the mushrooms out for Mick.

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  3. Valerie-Jael21 September 2017 at 12:09

    Sounds wonderful! Hugs, Valerie

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  4. Christine21 September 2017 at 13:10

    This looks so good and you have made the right choices. You make a good point about the link between Alzheimer's and sugars.

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  5. Debby Ray21 September 2017 at 13:50

    This looks absolutely divine! I would have to leave the peas out if I was making this for my hubby but I love them! Thanks!

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  6. Ygraine21 September 2017 at 14:14

    You are seriously making me hungry!!
    This looks absolutely irresistible...:))

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  7. only slightly confused21 September 2017 at 14:33

    Now that does sound and look delicious.

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  8. Mac n' Janet21 September 2017 at 14:46

    This is a meal we enjoy too. Love chicken and I'm always looking for new ways to fix it.

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  9. Martha21 September 2017 at 15:29

    This is a great meal! Your dishes are so delicious.

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  10. William Kendall21 September 2017 at 16:13

    I would enjoy that.

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  11. NCmountainwoman21 September 2017 at 16:21

    This will definitely be on our dinner table next week. I love all the ingredients. We have taken to eating more chicken thighs after years of always using breasts. Thighs are ever so much more flavorful.

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  12. Lorrie21 September 2017 at 16:54

    This does look tasty.

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  13. Lynn21 September 2017 at 18:43

    That looks so good - I'll put that on my list to try!

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  14. Carol Blackburn21 September 2017 at 20:14

    Sounds great!

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  15. Elephant's Child21 September 2017 at 20:42

    Not for my vegetarian self. I love that you are eating more healthily AND enjoying the benefits.

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  16. Lynda21 September 2017 at 20:50

    Thanks for the recipes you post Jan - I'm always after ideas.

    Regarding low carb, I've been low carb now for six years after being pre-diabetic. I just had my blood tests done and my HbA1c is still only 34 (5.3) which is normal. If I'd not changed my diet I have no doubt that I would now be a full blown diabetic. I'm so glad I discovered this way of life before it was too late.

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  17. Lee22 September 2017 at 02:55

    That looks delicious. I'm having fish and salad for lunch today...and now, after seeing this my appetite has heightened! :)

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  18. Lisabella Russo22 September 2017 at 21:33

    I'm glad this diet has worked for you and your husband. I've added quite a few of your recipes that transform easily to vegetarian options to the que. I appreciate your many helpful recipes.

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  19. happyone22 September 2017 at 23:15

    mmmm another good one.

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  20. Magic Love Crow24 September 2017 at 20:50

    Delicious!!!! Thank you!!!

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  21. Lisa25 September 2017 at 12:09

    I will have to put this one on the to try list as Savanna has decided she doesn't mind mushrooms now.
    With the chicken and peas which she loves I think this is an ideal one to try that new theory out on.
    Lisa x

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  22. https://linsartyblobs.blogspot.com29 March 2019 at 20:44

    Another one to try

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The lowcarb team value your comments. Thank you for taking the time to contribute to our blog. Please note! negative comments and insults from anonymous idiots, with nothing to add to the debate will not be authorised. However, we welcome constructive criticism.

The best of health to you and yours.

Eddie