This is a rich, deeply-flavoured family chicken dish. Funnyman and I love spicy food so I added a whopping half tablespoon of ground cayenne pepper which added a satisfying ‘kick’, but you can omit it if you are cooking this for kids, or reduce the amount for the those who don’t like spicy food. This creamy chicken dish can be enjoyed over Cauliflower Mash, Cauliflower Rice or shirataki / konjac noodles… It’s absolutely delicious!
Have all your ingredients prepped and ready. In professional kitchens, we call this mis-en-place, and its a good habit to get into to become a stress-free cook. Lightly season both sides of all the chicken thighs with salt.
Mis-en-place also forces you to pay attention to weighing / measuring your ingredients to stick to your macros.
Using a large non-stick pan, (that can be used both on the stove top AND inside the oven) heat the olive oil. Fry the chicken pieces skin-side down over high heat until the skins are golden and crispy.
Turn over and cook the underside for one minute. Remove the chicken using tongs and set aside, skin-side up.
There will be plenty of oil and rendered fat in the pan, so you need not add any more oil. Add the bacon to the pan and cook over moderate heat until they have cooked through. Add the onions and garlic and cook until the onions have softened completely. Stir regularly to avoid the garlic burning.
Add the chopped Cabanossi sausage and cayenne pepper and cook for 1-2 minutes, stirring continuously.
Pour in the warm chicken stock and add the spinach. Stir well until the spinach wilts into the mixture.
Return the chicken pieces to the pan and simmer for 10 minutes.
After 10 minutes, remove the chicken pieces again and stir in the sour cream and double cream.
Place the chicken pieces back into the creamy mix and bake in the oven for approximately 18-20 minutes. This will be enough time to cook the chicken through, reduce the sauce a little and crisp the chicken skin further. (A meat thermometer probe is useful here, remove from the oven when the internal temperature reads 72°C / 163°F in the thickest part of the chicken.)
Serve as is, or over Cauliflower Mash, Cauliflower Rice or shirataki / konjac noodles.
The full macro-breakdown (and allergens) can be found further down the page.
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Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
Macro Details per serving
Nutritional Information per serving
Calories 751Kcal / 3142kJ
Fat 58g of which saturates 22g Carbohydrates 4.9g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 2.5g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.9g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Wheat (may be found in store-bought chicken stock)
Eggs (may be found in the sour cream)
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.