Keto Smothered Chicken Thighs

Here's a Sunday supper classic, smothered chicken thighs, but made keto friendly!

Servings: servings

In a blender bottle, bloom gelatin in 2oz cool water. Wait 3-5 minutes.
Once gelatin is bloomed, add KetoChow Cream of Mushroom and the 12oz warm water. Seal the lid and shake well. Refrigerate at least 30 minutes, up to overnight.

Steam the riced cauliflower until cooked through.
Using a kitchen towel, paper towels, or cheese cloth, squeeze as much moisture from the cauliflower as you can.
In a 9x13 dish, spread the cauliflower into an even layer. Season to taste.

Heat avocado oil in a skillet on medium-high on the stove.
Season the chicken thighs with salt, pepper, onion powder, and garlic powder. Feel free to use the seasonings that you love!
Sear the chicken thighs in 2 batches, ensuring all sides of the thighs are a lovely golden brown color.

Mix the mushrooms with the prepared KetoChow.
Nest the chicken in the cauliflower, spacing the thighs evenly.
Pour the KetoChow and mushroom mixture evenly over the entire dish.
Preheat the oven to 350℉. Cover the dish with foil to keep the chicken from drying out too quickly.
Bake the dish for 30 minutes.
Test the internal temperature of the chicken, remove the foil, and place back in the oven until the chicken reaches an internal temperature of 165℉.
Let the dish rest for about 10 minutes and then serve.