Dairy-Free Braised Chicken
Discover the comforting flavors of Dairy-Free Braised Chicken, a hearty one-pot dish that's perfect for weeknight dinners or cozy gatherings. This recipe features tender, juicy chicken thighs simmered in a rich, savory broth made from chicken stock, aromatic vegetables, and a hint of acidity from diced tomatoes and optional white wine. With no dairy in sight, the silky sauce gets its depth of flavor from simple seasonings like thyme, bay leaves, and fresh parsley. This wholesome meal comes together in just over an hour, with minimal prep time, making it a convenient option for busy cooks. Serve it over rice, mashed potatoes, or crusty bread to soak up every last drop of the mouthwatering braising liquid. Perfect for gluten-free and dairy-free diets, this recipe is a must-try comfort food classic!
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Recipe Information
Ingredients
- 8 chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 2 cups chicken broth
- 0.5 cup white wine (optional)
- 1 14-ounce can canned diced tomatoes
- 2 bay leaves
- 1 teaspoon thyme, dried
- 2 tablespoons parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until browned, about 4-5 minutes per side. Remove chicken and set aside.
In the same pot, add the chopped onion, cooking until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the sliced carrots and celery to the pot, cooking for about 3-4 minutes until they start to soften.
Pour in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon.
Stir in the canned diced tomatoes, bay leaves, and dried thyme.
Return the chicken thighs to the pot, submerging them in the sauce.
Bring the mixture to a simmer, then cover the pot and reduce heat to low. Let it braise for 40-45 minutes or until the chicken is tender and cooked through.
Remove the bay leaves. Taste and adjust seasoning if necessary.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 5026 mg | 219% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 34.4 g | ||
| Protein | 224.7 g | 449% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 522 mg | 40% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4905 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
