High Protein Braised Chicken Legs
Delight in the hearty flavors of our High Protein Braised Chicken Legs, a wholesome and soul-warming recipe that's perfect for any meal. Tender, golden-browned chicken legs are slow-braised in a rich, aromatic broth made with savory vegetables, zesty diced tomatoes, and a touch of fragrant thyme. This high-protein dish delivers a satisfying punch of nutrients while remaining irresistibly juicy and flavorful. With minimal prep and a melt-in-your-mouth texture achieved through slow cooking, this one-pot wonder is ideal for busy weeknights or a cozy family dinner. Serve it over rice, mashed potatoes, or crusty bread to soak up the luscious sauce, and finish with a sprinkle of fresh parsley for a burst of color and brightness. Perfectly seasoned and packed with wholesome ingredients, this recipe is sure to impress your taste buds!
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Recipe Information
Ingredients
- 4 pieces chicken legs
- 2 tablespoons olive oil
- 1 large, chopped onion
- 4 minced garlic cloves
- 2 medium, sliced carrots
- 2 chopped celery stalks
- 2 cups chicken broth
- 1 14-ounce can diced tomatoes
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped parsley
Instructions
Pat the chicken legs dry with paper towels to remove excess moisture. Season them with salt and black pepper.
Heat the olive oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven.
Add the chicken legs to the pot, skin-side down, and sear until golden brown, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the onions become translucent and the vegetables start to soften, about 5-7 minutes.
Stir in the diced tomatoes with their juices, bay leaf, and dried thyme. Cook for another 2 minutes to combine the flavors.
Return the chicken legs to the pot and pour in the chicken broth. Make sure the liquid covers the chicken at least halfway.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and allow it to braise for 60-70 minutes until the chicken is tender and cooked through.
Occasionally check and stir the pot to ensure that the bottom is not burning and the chicken remains submerged in the liquid.
Once cooked, remove the bay leaf and discard it. Check seasoning and adjust salt and pepper if needed.
Serve the braised chicken legs hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 4852 mg | 211% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 35.5 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4163 mg | 89% | |
*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.
