Low Sodium Braised Chicken
Savor the hearty and wholesome flavors of Low Sodium Braised Chicken, a light yet deeply satisfying dish perfect for health-conscious food lovers. This recipe combines tender, bone-in, skinless chicken thighs with aromatic vegetables like onions, garlic, carrots, and celery, all delicately braised in a low-sodium chicken broth infused with dry white wine, tomato paste, and fragrant herbs like thyme and bay leaf. The slow-cooking process in the oven ensures juicy, fall-apart chicken while allowing the flavors to meld beautifully. Finished with a bright burst of lemon zest and fresh parsley, this dish is a symphony of savory and fresh notes that pairs wonderfully with rice or crusty bread. Ideal for those seeking a delicious low-sodium dinner option, this recipe is easy to prepare and guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs, bone-in, skinless
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 2 cups Low-sodium chicken broth
- 2 tablespoons Tomato paste
- 0.5 cup Dry white wine
- 1 leaf Bay leaf
- 4 sprigs Fresh thyme sprigs
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 2 tablespoons Parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
Season the chicken thighs with black pepper and add them to the pot. Brown on all sides, about 8 minutes total. Transfer to a plate and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste, and cook for another 2 minutes. This will help to enhance the flavor of the dish.
Pour in the white wine and deglaze the pot by scraping up any brown bits from the bottom.
Add the low-sodium chicken broth, bay leaf, and fresh thyme sprigs. Stir to combine.
Return the chicken thighs to the pot, making sure they are partially submerged in the liquid.
Bring the mixture to a simmer, cover the pot with an oven-safe lid, and transfer it to the preheated oven.
Braise for about 45 minutes or until the chicken is tender and cooked through.
Carefully remove the pot from the oven and take out the bay leaf and thyme sprigs.
Stir in the lemon zest and chopped parsley for extra freshness.
Serve the chicken with the braised vegetables and sauce, along with a side of your choice.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 19.8 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2755 mg | 59% | |
*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.
