I love chicken thighs. Like, seriously love chicken thighs. And so does my family.
Butter, cream and garlic… I’m in!
In the past few months I’ve packed on a few extra pounds ( OKAY, a lotta extra pounds ) through the changes and things my family has recently endured. One thing that has always been the constant in my life is … food. I’m sure everyone relates to this in one way or another.
I am now on the road to shedding that weight and finding new versions of my beloved recipes.
This is a concoction of various recipes that I’ve always made throughout the years, and tonight I added kale and mushrooms. If you’re a Mama like me, I’m always trying to find ways to get my kiddos to eat the darkest leafy greens and other veggies that they hate otherwise and since my body has packed on the weight, my hormones have sky rocketed. I’ve really dedicated myself to balancing my body out and learning about foods that do specific things.
Soon you’re probably wondering how the heck I’m shedding weight using butter and cream, AND PLEASE, hold your judgment! I was diagnosed with PCOS years ago… my diet is low glycemic and I hold the carbs when I can. I’ve eliminated gluten and I try to buy organic as much as possible. I’ve also included essential oils into my routine. You can read about that here… Everything is a balance and although I could drink half and half by the gallon – I have learned that everything. is. about. balance!!!!!! Knowing that this dish was on our menu for dinner, my breakfast and lunch were pretty light today! Enough about that and back to the recipe…
A side note of mushrooms…
Mushrooms are low in calories, fat free, gluten free and low in sodium. They are a huge source of riboflavin ( this turns carbs from food into glucose and helps our bodies metabolize proteins and fat), niacin ( provides healthy skin and makes sure the digestive system is working properly), vitamin D, potassium and calcium.
If you’re cool, you eat Kale. Period. It’s the cool thing to do these days. Kale is ridiculously high in antioxidants. In fact, it has the very highest than any other veggie. It’s also high in vitamins A, K and B6, riboflavin, niacin, iron, protein, fiber and I could go on and on and on. It’s insanely good for you. We’re pretty lucky that someone decided to throw this stuff in a pan instead of keeping it as a decorative piece. Even better, most grocery stores carry it always stemmed, washed and ready to go. And if you live in BFE like me, you can find it frozen if the fresh stuff isn’t available… but please, if the fresh stuff is there for you, get that! Fresh is always best!
You can adjust this accordingly. My husband will eat a couple plates of this and my son… at least 3 plates!!!! And we always love this the next day for lunch. If you’re going low carb like me, I take out a couple of servings before I add the pasta.
8-10 boneless, skinless chicken thighs
2 boxes of mushrooms. ( I love the already sliced and cleaned brown mushrooms.)
2 bunches of fresh kale or 2lbs. OR 1 bag of frozen kale.
4-6 garlic cloves, peeled
1 sprig of rosemary
Baking and Spices:
1/2 stick of butter
1/2 stick of garlic and herb butter ( I love kerrygold )
2 cups of half and half
3-4 egg yolk, beaten
1/2 cup of parmesan cheese
Pastas and Grains:
1 box of Gluten Free Penne Pasta ( I also love using bowties with this recipe! ) Gluten free pasta can be tricky and it’s taken me some time to perfect this pesty pasta. Before I do anything, I start boiling the water for my pasta it has to be cooked in a rolling boil! (That’s a big big boil and it takes forever to get it to that.) By the time I’m half way through this recipe, the pasta water is typically ready for me to add to it. And just so you know – we’re pretty picky about our pastas… I promise, if you learn how to cook GF, you won’t know the difference!
Start by browning your mushrooms over high heat with 2 tablespoons of the herb and garlic butter. Don’t crowd your mushrooms, otherwise, they won’t brown! One they are cooked through, set aside.
Add a couple tablespoons of the herb and garlic butter to the pan. I cook the chicken almost completely, each side about 4 – 6 minutes. Add salt and pepper to taste before turning.
Add the kale, until heated through.
Set the chicken and kale aside.
Melt the remaining butter. Add the cream. Bring this to a slight boil and SLOWLY add your egg yolks. SLOWLY, you don’t want to scramble them. If you do, just pretend like you didn’t! This is a perfected task, and I’ve messed it up plenty of times! Heat this through and add the cheese, melting it through the sauce. Let this cook for about 1 to 2 minutes or until it comes to a slight boil.
Add the chicken, kale, mushrooms, garlic and rosemary to the cream sauce. Toss together and continue to cook this on low for about 10 minutes. Add your pasta and a few tablespoons of pasta water. Let this sit for about 5 minutes before serving.
And, you’re welcome!
If you happen to cook this deliciousness, send me a pic or two and tag me! xoxo