My Type 2 Diabetes Recipes series has had such a great response that I’ve decided to make it a weekly occurrence. This week I’m sharing my absolutely favourite chicken recipe. Served with stir fried green
My Type 2 Diabetes Recipes series has had such a great response that I’ve decided to make it a weekly occurrence.
This week I’m sharing my absolutely favourite chicken recipe. Served with stir fried green beans with a little of the sauce, had us all practically licking our plates clean! Even the fussiest of my children said I need to make chicken like this from now on. A win? I think so…
Type 2 Diabetes Baked Chicken with Bacon and Yoghurt Sauce
- 8 pieces chicken with skin on (I used drum sticks and thighs. I think the drum sticks worked better with this recipe. If you are only using drum sticks, the recipe requires 16 pieces)
- 2 tbsp coconut oil
- salt (to taste)
- 1 onion (finely chopped)
- 2 tbsp garlic (crushed)
- 6 rashes bacon (chopped in to, approximately, 1 cm squares)
- 125 ml dry white wine (you can substitute with white wine vinegar)
- 30 ml dijon mustard/wholegrain mustard
- 250 ml double cream yoghurt
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Preheat oven to 200*C
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In a heavy bottom sauce pan, heat 1 tbsp oil and brown the chicken pieces in batches, remove from the heat, sprinkle with a little salt and place in an oven proof dish
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In the same pan, heat the remaining oil, bacon until crispy
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Add the onions and garlic and fry until the onions are soft
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Add the wine and reduce by half
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Stir in the mustard and then the yoghurt and heat through
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Pour the mixture over chicken
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Bake the chicken for 40 min.
Serve with stir fried green beans with the bacon and yoghurt sauce as a gravy.
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