Cheesy Bacon Chicken Thighs with Braised Rutabaga (LCHF). Braising chicken with crispy skin is one of those techniques. This time, I'm pairing it with cabbage and bacon. Braising the chicken with the skin exposed keeps it crispy while tenderizing the meat underneath.

Join us as we show you a simple recipe that is sure to impress your guests! 👍. Whip them up and pair with bacon and mayo for an unbeatable keto combination. #winning. Melt-in-your mouth, crispy rutabaga fritters are high in iron, low in carbs, and easy to prepare! You can cook Cheesy Bacon Chicken Thighs with Braised Rutabaga (LCHF) using 14 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Cheesy Bacon Chicken Thighs with Braised Rutabaga (LCHF)

It's 8 of free range chicken thighs (skinless & boneless).
Prepare 16 slice of pancetta or smoked streaky bacon.
It's 250 grams of Edam cheese.
You need 1 tbsp of olive oil or bacon fat.
Prepare of salt.
It's of black pepper.
It's of braised rutabaga.
You need 1 medium of rutabaga.
You need 1 large of onion.
It's of garlic powder.
You need 1 1/2 pints of chicken stock (use homemade or good quality bought in stock).
It's 2 tbsp of unsalted butter.
You need of salt.
Prepare of black pepper.

On the menu, we have our keto chicken zoodle al Limone, which consists of moist chicken thighs smothered in a. Tender rutabaga cubes are baked in a creamy Cheddar cheese sauce in this decadent vegetarian side dish. I like rutabaga anyway but adding cheese just brings it up a notch. I made a smaller quantity with just one rutabaga and I still have enough leftovers for a couple more meals.

Cheesy Bacon Chicken Thighs with Braised Rutabaga (LCHF) instructions

Using a big sturdy knife, carefully half the rutabaga by stabbing the knife into it and putting your weight down on the knife (keeping your fingers well out of the way) then remove the skin by placing it cut side down and paring away small pieces of the hard skin away in a downward action following the shape of the vegetable, along with any slightly green/lighter coloured parts beneath the skin. You should be left with only the inner yellow/orange part..
Chop the rutabaga into bite size pieces..
Peel and roughly chop the onion..
In a large pot, add the rutabaga, onion, stock, garlic powder and butter..
Bring the pot to the boil, put on a lid and cook for 20 minutes..
Heat the oven to gas mark 6 (UK) / 200 C.
Meanwhile, season both sides of the chicken thighs. Go easy with the salt, as the bacon could be salty!.
Lay out a big piece of cling film and lay two pieces of bacon together for each chicken thigh. You may want to use the back of a heavy kife to stretch/flatten the bacon if it is thickly cut..
Place the chicken thighs onto the bacon, outer (smooth) side of the thighs facing downwards..
Place a piece of Edam cheese about the length and width of your thumb onto each chicken thigh, at the end nearest to you..
Roll up the whole thing using the cling film to guide you and holding onto the ends of the bacon so it doesn't get rolled inside..
Use two cocktail sticks per chicken thigh to secure the bacon in a criss cross..
In a skillet/ frying pan, heat the oil or bacon fat over a medium heat..
Brown the chicken thigh roll ups on all sides then place them in a roasting tin..
Bake for 30 minutes, maybe longer if the thighs are on the large side (don't worry if the cheese melts, as the crispy bits are delicious with the saucy sauce!).
Remove the lid from the rutabaga and turn the heat up a bit to let the stock reduce until it is almost gone (you will want some as it makes a sauce for the meal).
Take the chicken out and when you are certain it's cooked through, rest it for a few minutes..
Remove all the cocktail sticks..
Serve two chicken thighs per (hungry) person with some rutabaga and stock/sauce..

Bacon Wrapped Chicken Thighs Recipe - quick, simple and delicious one pan weeknight meal. Low-carb and Keto, all you need to make these is - chicken With the bone-in chicken thighs, although many people would argue have more flavor, you have to worry about removing the bacon and then. The finished kimchi, chicken and bacon dish doesn't have to be a knife-and-fork affair. These braised chicken thighs are no joke. They're super flavorful, fall-off-the-bone tender, and thankfully you only need ONE pan to make them!