Low Fat Braised Chicken Legs
Discover the ultimate comfort food with this **Low Fat Braised Chicken Legs** recipe—a wholesome, flavorful dish that brings tenderness and depth to your table, all while being light on calories. Perfectly seared chicken legs are slowly braised in a savory blend of **low-sodium chicken broth, white wine, and fresh herbs**, creating melt-in-your-mouth meat that’s infused with aromatic goodness. Nutrient-packed vegetables like **carrots, celery, and onions** add hearty texture and natural sweetness, while a finishing touch of fragrant **lemon zest and parsley** brightens the dish beautifully. With just 15 minutes of prep time, this easy, **oven-braised recipe** is ideal for busy weeknights or elegant dinners. Pair with crusty bread or a side of steamed greens for a low-fat, satisfying meal the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken legs
- 1 tablespoon olive oil
- 1 large, sliced onion
- 4 cloves, minced garlic
- 3 large, sliced carrots
- 2 sliced celery stalks
- 2 cups low-sodium chicken broth
- 1 cup white wine
- 1 bay leaf
- 5 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons chopped parsley
Instructions
Preheat the oven to 350°F (175°C).
In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Season the chicken legs with salt and pepper.
Add the chicken legs to the pot and sear for 5-7 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the sliced onion and minced garlic. Sauté for about 3 minutes until the onion is translucent.
Add the sliced carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the white wine and scrape the bottom of the pot with a wooden spoon to deglaze. Let it simmer for 2 minutes.
Return the chicken legs to the pot. Add the low-sodium chicken broth, bay leaf, and thyme sprigs.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 45 minutes until the chicken is tender and cooked through.
Remove the pot from the oven. Discard the bay leaf and thyme sprigs.
Sprinkle the lemon zest over the chicken and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3719 mg | 162% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 32.8 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3895 mg | 83% | |
*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.
