Keto Chicken in Sage Butter Sauce with Golden Mushrooms and Rustic Rutabaga Mash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Season the chicken thighs on both sides with 4 g salt (about 3/4 tsp), black pepper, and garlic powder.

2. 2

   Place the rutabaga in a pot with 1000 ml (4 cups) water and 2 g salt (about 1/4 tsp). Bring to a boil and cook over medium heat for 18 to 20 minutes, until very tender.

3. 3

   Meanwhile, heat a large oven-safe skillet over medium-high heat. Add the olive oil and 15 g (1 tbsp) butter. Sear the chicken skin-side down first for 5 to 6 minutes until crisp, then flip and cook 2 minutes more.

4. 4

   Transfer the skillet with the chicken to the oven and roast at 220 °C / 425 °F for 10 to 12 minutes, or until the chicken is fully cooked. Remove the chicken and set aside on a plate.

5. 5

   Return the skillet to medium heat. Add the mushrooms and cook for 5 minutes, stirring occasionally, until golden. Stir in the chopped garlic and fresh sage, and cook 30 seconds more.

6. 6

   Add the chicken broth and scrape the bottom of the skillet to release the browned bits. Let it reduce for 2 minutes. Add the heavy cream, 20 g (about 3 tbsp) of the Parmesan, and the remaining 30 g (2 tbsp) butter. Cook for 2 to 3 minutes until slightly thickened.

7. 7

   Drain the cooked rutabaga very well and return it to the hot pot for 1 minute to evaporate excess moisture. Add the cream cheese, nutmeg, and the remaining 15 g (about 2 tbsp) Parmesan. Mash or blend into a rustic purée. Adjust salt if needed.

8. 8

   Return the chicken to the skillet and spoon the sauce over it for 1 minute on low heat. Serve each portion with rutabaga mash, mushrooms, and sauce on top. Finish with chopped fresh parsley.