Low Carb Braised Chicken Legs
Elevate your weeknight dinner routine with this hearty and flavorful recipe for Low Carb Braised Chicken Legs. Tender, golden-browned chicken legs are slowly braised in a rich blend of chicken broth, white wine, and aromatic vegetables, creating a savory dish that's bursting with comforting flavors. Infused with fresh thyme, bay leaves, and a touch of butter for a silky finish, this recipe is perfect for those seeking a wholesome, carb-conscious meal. Quick to prep and cooked to fall-off-the-bone perfection, these braised chicken legs are ideal for pairing with a simple green salad or roasted vegetables. Perfect for low carb enthusiasts, this one-pot wonder is easy to make and guaranteed to impress!
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Recipe Information
Ingredients
- 8 pieces chicken legs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cloves garlic cloves
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 2 cups chicken broth
- 1 cup dry white wine
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons unsalted butter
- 1 lemon
Instructions
Season the chicken legs with salt and black pepper evenly on all sides.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken legs skin-side down and sear them for about 6-8 minutes until the skin is golden brown. Flip and sear the other side for an additional 4-5 minutes. Remove the chicken from the pot and set aside.
While the chicken is browning, peel and mince the garlic cloves, and chop the onion, carrots, and celery into medium pieces.
In the same pot, add the minced garlic, chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
Return the chicken legs to the pot, then pour in the chicken broth. Add the fresh thyme sprigs and bay leaves.
Bring the pot to a gentle simmer, then reduce the heat to low. Cover and braise the chicken for about 60-75 minutes until the meat is tender and falling off the bone.
Once cooked, remove the chicken legs from the pot and keep warm. Increase the heat to medium-high and let the sauce reduce for about 8-10 minutes until slightly thickened.
Reduce the heat to low, stir in the unsalted butter until melted and well combined to enrich the sauce.
Squeeze the juice of one lemon into the sauce, adjusting the seasoning with additional salt and pepper if necessary.
Serve the chicken legs hot, garnished with the reduced sauce and optional fresh thyme leaves.
Nutrition Facts
Calories |
2535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 969 mg | 323% | |
| Sodium | 4537 mg | 197% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 22.0 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3495 mg | 74% | |
*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.
