Original recipe yields 4 servingsIngredient Checklist
4 (6 ounce) bone-in chicken thighs, with skin
2 tablespoons olive oil
1 (4 ounce) package sliced fresh mushrooms
3 stalks celery, chopped
½ onion, chopped
2 cloves garlic, minced
1 (14 ounce) can stewed tomatoes
2 tablespoons tomato paste
2 teaspoons herbes de Provence
¾ cup water
3 cubes chicken bouillon, crumbled
1 pinch red pepper flakes (Optional)
1 pinch ground black pepper to taste (Optional)
Directions
Instructions Checklist
Step 1Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
Step 2Place mushrooms, celery, and onion in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
Step 3Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
Step 4Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season to taste with red pepper flakes and black pepper.
Step 1Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
Step 2Place mushrooms, celery, and onion in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
Step 3Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
Step 4Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season to taste with red pepper flakes and black pepper.
Ingredients:
4 duck legs, fat trimmed and reserved
10 cloves garlic
Salt and pepper, taste
4 sprigs thyme
4 bay leaves
1 teaspoon black peppercorns
2 cups duck fat
Instructions:
Season duck legs with salt and pepper.
Place the duck legs into a baking dish.
Top the duck legs with garlic, bay leaves, thyme, and duck fat, plus the reserved one. Cover and refrigerate 12 hours.
Preheat oven to 300F.
Remove the duck from the fridge. Remove garlic, thyme, bay leaves, duck fat and reserve.
Rinse the duck and pat dry with paper towels.
Place the reserved ingredients into a cast-iron skillet. Sprinkle with peppercorns and lay duck on top, skin side down.
Cover with parchment paper and bake for 2 ½ hours.
Remove the duck from the oven and strain the fat.
Heat large skillet over medium-high heat. Sear the duck, skin side down for 3-4 minutes or until crispy.
Serve onto a plate and drizzle with reserved fat.
Serve.
Nutritional info per serving:
Calories 1055
Total Fat 107g
Total Carbohydrate 3.9g
Dietary Fiber 0.8g
Total Sugars 0.1g
Protein 22.5g
Scones:
2 cups (224g) almond flour
2 scoops (80g) Creamy Vanilla
2 tsp (10g) baking powder
1 lemon, zest only
1/4 tsp sea salt
2 Tbsp sweetener of choice or to taste, (optional)
1/4 cup (56g) unsalted butter, cold, cubed
2/3 cup fresh or frozen blueberries
1 large egg (50g)
1/4 cup (60g) plain unsweetened Greek yogurt or heavy cream
Arrowroot powder, as needed
Milk, to glaze
Glaze:
1/3 cup powdered erythritol or sugar-free sweetener of choice
2 1/2 Tbsp lemon juice (or as needed)
Instructions
Heat oven to 350°F/180°C. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Add almond flour, Creamy Vanilla, baking powder, lemon zest, salt, and sweetener to a bowl; mix together to combine. Add butter and rub into the dry mixture until it resembles very coarse crumbs; toss in the blueberries. Whisk yogurt and egg in a small bowl and gently fold into the mixture until combined.
Transfer the dough to the prepared baking sheet and flatten into a 1-in (2.5cm) disk; cut into eight wedges. If the dough is too sticky, dust your hands with some arrowroot powder.
Brush the tops with milk and bake for 20 to 25 minutes until golden brown. Allow the scones to cool before separating.
Will keep in an airtight container for up to 3 days at room temperature or 5 days in refrigerator
Glaze:
Whisk sweetener and just enough lemon juice to form a glaze; drizzle over the cooled scones.
Nutritional breakdown per scone (recipe makes 8 scones)
287 Calories
11g Protein
24g Fat
4.6g Fiber
13.6g Total Carbs
5.4g NET Carbs
