Low Sodium Classic Stewed Chicken
Savor the comforting flavors of this **Low Sodium Classic Stewed Chicken**, a wholesome twist on a beloved dish that’s big on taste but light on salt. Perfectly seasoned with aromatic herbs like thyme and bay leaves, this recipe infuses tender chicken thighs with the vibrant flavors of fresh vegetables, garlic, and a hint of paprika. Simmered in low-sodium chicken broth and brightened with a splash of fresh lemon juice, this hearty stew is a heart-healthy option that doesn’t compromise on depth or richness. Ready in just over an hour, it's an easy one-pot meal ideal for busy weeknights or a cozy weekend dinner. Pair it with brown rice or steamed vegetables for a balanced and satisfying plate.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs
- 2 tablespoons Olive oil
- 3 medium Carrots
- 2 stalks Celery stalks
- 1 large Onion
- 4 cloves Garlic
- 4 cups Low sodium chicken broth
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 cup Fresh parsley
- 1 medium Lemons
Instructions
Begin by preparing the vegetables. Peel and slice the carrots into rounds, chop the celery into small pieces, and finely dice the onion. Mince the garlic cloves.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Add the chicken thighs to the pot, skin-side down, and sear them until golden brown on each side, about 4-5 minutes per side. Remove the chicken and set it aside.
In the same pot, add the onions and cook until they begin to soften, about 3 minutes. Add the garlic, carrots, and celery, and sauté for another 2 minutes.
Pour in the low sodium chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
Return the chicken thighs to the pot, ensuring they are submerged in the liquid.
Add the bay leaves, dried thyme, black pepper, and paprika to the pot. Stir to combine.
Bring the stew to a gentle simmer, cover the pot, and cook for 45-50 minutes until the chicken is tender and cooked through.
Check the seasoning and adjust pepper or add freshly squeezed lemon juice from half a lemon for brightness.
Finally, add the fresh parsley just before serving for a burst of freshness.
Serve the stewed chicken warm with a side of your choice, such as brown rice or steamed vegetables.
Nutrition Facts
Calories |
3074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 3433 mg | 149% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 24.5 g | ||
| Protein | 333.2 g | 666% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 460 mg | 35% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 5338 mg | 114% | |
*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.
