Dairy-Free Classic Stewed Chicken
Dive into comfort food perfection with this Dairy-Free Classic Stewed Chicken, a hearty and wholesome recipe that's packed with flavor and free from dairy. Succulent bone-in, skin-on chicken thighs are seared to golden perfection before simmering gently in a rich broth infused with aromatic herbs like thyme and rosemary. Fresh vegetables, including carrots, celery, and onions, add depth and nutrients, while a touch of tomato paste brings tangy richness. Finished with a burst of lemon juice and fresh parsley, this one-pot dish is as bright and vibrant as it is satisfying. Ideal for weeknight dinners or cozy gatherings, this dairy-free chicken stew is easy to make, deeply flavorful, and a comforting classic your family will love. Perfectly paired with crusty bread or over fluffy rice, it’s a dinner staple designed to impress!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in, skin-on
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 units Garlic cloves, minced
- 1 large Yellow onion, diced
- 3 medium Carrots, sliced
- 2 units Celery stalks, diced
- 2 tablespoons Tomato paste
- 3 cups Chicken broth
- 2 units Bay leaves
- 1 teaspoon Thyme, dried
- 0.5 teaspoon Rosemary, dried
- 2 tablespoons Parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Season the chicken thighs with salt and black pepper evenly on both sides.
Heat the olive oil in a large pot over medium-high heat. Add the chicken thighs, skin side down, and sear for about 5-7 minutes until golden brown. Flip and sear the other side for an additional 4-5 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the minced garlic and diced onions. Sauté for about 3-4 minutes until the onions are translucent.
Add the sliced carrots and diced celery, and cook for another 5 minutes until they begin to soften.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly, enhancing the flavor.
Slowly pour in the chicken broth, scraping the bottom of the pot to deglaze and incorporate any browned bits for added flavor.
Return the chicken thighs to the pot. Add the bay leaves, thyme, and rosemary. Bring to a boil over high heat.
Once boiling, reduce the heat to low and cover the pot. Allow the chicken to simmer gently for 45 minutes, or until the chicken is tender and the flavors have melded together.
Remove the bay leaves, stir in the chopped parsley, and drizzle with lemon juice for brightness.
Taste and adjust seasoning if necessary before serving.
Serve the stewed chicken hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4739 mg | 206% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 22.6 g | ||
| Protein | 149.8 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3563 mg | 76% | |
*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.
