Low Carb Classic Stewed Chicken
Indulge in the comforting flavors of this **Low Carb Classic Stewed Chicken**, a hearty and wholesome dish perfect for weeknight dinners or cozy gatherings. This recipe features tender, bone-in chicken thighs simmered to perfection in a savory broth infused with aromatic garlic, thyme, oregano, and a hint of bay leaf. The rich, flavorful base is complemented by a medley of fresh vegetables, including bell peppers, carrots, celery, and onions, for a nutrient-packed meal that’s naturally low in carbs. The addition of tomato paste gives the stew a satisfying depth, while a final garnish of fresh parsley brightens every bite. Ready in just over an hour, this one-pot wonder is as nourishing as it is delicious, with minimal cleanup required. Serve it steaming hot for a protein-packed, low-carb dinner the whole family will love!
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 medium onion
- 4 cloves garlic cloves
- 1 large bell pepper
- 1 large carrot
- 2 stalks celery stalks
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 teaspoon Thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by patting the chicken thighs dry with paper towels and seasoning them with salt and black pepper on both sides.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, sear the chicken thighs in batches, skin-side down first, until they are golden brown on each side. This should take about 4-5 minutes per side. Transfer the seared chicken to a plate and set aside.
In the same pot, lower the heat to medium and add the chopped onion. Sauté for about 3 minutes until soft and translucent.
Add the minced garlic, diced bell pepper, sliced carrot, and chopped celery. Cook for an additional 5 minutes until the vegetables have softened, stirring occasionally.
Stir in the tomato paste until fully incorporated and cook for another minute.
Pour the chicken broth into the pot, scraping the bottom to release any browned bits. Bring the mixture to a simmer.
Add the thyme, dried oregano, and bay leaf to the pot, mixing well.
Return the chicken thighs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and let simmer on low heat for 45 minutes, or until the chicken is cooked through and tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving, and garnish with freshly chopped parsley.
Serve hot, spooning the stew over the chicken for a hearty, low-carb meal.
Nutrition Facts
Calories |
3622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.8 g | 336% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 4663 mg | 203% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 20.8 g | ||
| Protein | 257.1 g | 514% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 5155 mg | 110% | |
*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.
