“This is a decadent recipe, with classic French foundation. I am uncertain as to the source of this recipe, so if it is a direct copy of someone's, please forgive the unintended copy. This could be considered a "splurge" low-carb recipe, as it is high in fat. In keeping with the Medi Acute Phase / and low carb plans”
1 piece

Ingredients Nutrition


  1. ((((If desired for the non-low carbers eating w/ you- prepare 2 large red skinned potatoes, peeled, boiled in salted water until tender, about 15 minutes, drained and reserved- keep warm)))).
  2. Melt butter on medium in large heavy skillet.
  3. Season chicken w/ salt & pepper.
  4. Place skin side down in hot skillet, add onion and garlic. Cook skin side down w/out messing with it for about 8-10 minutes, skin should be brown.
  5. Turn chicken, cook 2-3 minutes more.
  6. Add vermouth and stock to skillet.
  7. Cover and simmer until chicken appears to be cooked through, 5-10 minutes, depending upon size of pieces.
  8. Transfer chicken to baking dish, set aside.
  9. (Preheat broiler for final step now- I use toaster oven broiler for this).
  10. Boil liquid in skillet until thickened to sauce consistency, about 15 minutes.
  11. Reduce heat to medium-low, add goat cheese and stir 'til smooth and melted.
  12. Add crème fraiche or the substitute.
  13. Taste and season w/ salt and pepper.
  14. Broil chicken skin side up until browned, about 5minutes.
  15. To serve: place chicken on plate, top with sauce. For non low-carbers, place potatoes down first, then chicken on top of potatoes, then sauce on top of chicken.

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