Chicken Fricassee with Cauli-Rice

16 30 563
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Chicken Fricassee with Cauli-Rice
Health Highlights


454 gm Chicken thighs, bone-in, skinless
1/2 tsp Salt
4 tbsp Ghee (or duck fat)
1 small White onion (diced)
2 clove(s) Garlic (minced)
1 medium stalk(s) Celery
1 cup pieces White mushrooms
2 tbsp Lemon juice
1/2 cup Chicken broth (stock) (or bone broth)
1/2 cup White wine
1 leaf Bay leaf (crumbled)
1 tsp Paprika
1 cup Heavy whipping cream, 38% M.F. (or coconut milk)
4 large egg Egg yolk
2 tbsp Parsley, fresh (or tarragon or thyme)
4 cup Cauliflower crumbles/rice


Cut the chicken into medium pieces and season with salt. Heat a large casserole dish or skillet greased with 2 tablespoons of ghee over a medium-high heat. Add the chicken slices and cook until browned from all sides, for 6-8 minutes.

Once browned, using a slotted spoon, transfer to a bowl and set aside. Work in batches if needed - do not overfill the pan.

Add another tablespoon of ghee in the pan where you cooked the chicken. Add diced onion and minced garlic. Cook until lightly browned and fragrant, for 2-3 minutes. Then, add the sliced celery stalks and mushrooms. Reduce the heat to medium and cook for a minute.

Add the lemon juice, chicken stock, white wine, crumbled bay leaf and paprika. Bring to a boil and cook for about 5 minutes.

Meanwhile, whisk the cream with the egg yolks. Slowly drizzle the egg & cream mixture into the pan while mixing and cook until thickened, for 1-2 minutes. Then, add freshly chopped herbs (reserve some for garnish).

Put the browned chicken back into the casserole, combine and cook for 1-2 minutes. Once cooked, set aside.

In another large pot, cook the cauliflower rice. Grease the pot with the remaining tablespoon of ghee. Add the “riced” cauliflower. Season with salt and pepper and cook for 5-7 minutes, stirring occasionally.

When done, serve the chicken with the cauliflower rice and garnish with the reserved parsley.

Nutrition Facts

Per Portion

Calories 563
Calories from fat 401
Calories from saturated fat 211
Total Fat 45 g
Saturated Fat 23.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 13.1 g
Cholesterol 402 mg
Sodium 482 mg
Potassium 590 mg
Total Carbohydrate 8.5 g
Dietary Fiber 2.2 g
Sugars 2.0 g
Protein 27.7 g

Dietary servings

Per Portion

Meat 1.3
Meat Alternative 0.6
Vegetables 2.7

Energy sources