Paleo Braised Chicken Legs
Treat yourself to the ultimate comfort food with these *Paleo Braised Chicken Legs*, a hearty one-pot meal that's as nourishing as it is flavorful. Perfectly seasoned chicken legs are seared to golden perfection before gently braising in a rich, aromatic broth infused with garlic, thyme, bay leaves, and tomato paste. Tender carrots, celery, and onions add both texture and an earthy sweetness, making this dish as balanced as it is satisfying. With a melt-in-your-mouth texture achieved through slow cooking in the oven, this meal is not only paleo-friendly but also packed with wholesome, natural ingredients. Serve it over cauliflower rice or alongside steamed greens for a nutrient-packed dinner that will delight your family and guests alike. Ready in just over an hour and entirely gluten-free, this recipe is ideal for anyone craving a flavorful, health-conscious meal.
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Recipe Information
Ingredients
- 4 whole chicken legs
- 2 tablespoons olive oil
- 1 large onion
- 3 whole garlic cloves
- 3 medium carrots
- 2 large celery stalks
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 whole bay leaves
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 350°F (175°C).
In a large, heavy-bottomed oven-safe pot or Dutch oven, heat the olive oil over medium heat.
Season the chicken legs with salt and pepper. Add them to the pot, skin side down, and brown each side for about 5 minutes until golden brown. Remove the chicken from the pot and set it aside.
Chop the onion, mince the garlic, and cut the carrots and celery into large chunks.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the onions are translucent and vegetables begin to soften.
Stir in the tomato paste and cook for another minute.
Pour in the chicken broth and deglaze the pot, scraping any brown bits from the bottom.
Add the bay leaves and thyme to the pot.
Return the chicken legs to the pot, nestling them into the vegetables and broth.
Cover the pot with its lid and transfer it to the preheated oven.
Braise the chicken in the oven for about 60-75 minutes until the chicken is cooked through and tender.
Remove the pot from the oven. Discard the bay leaves.
Garnish with chopped fresh parsley before serving.
Serve hot with your choice of paleo-friendly sides, like steamed green vegetables or cauliflower rice.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 4162 mg | 181% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 25.8 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2994 mg | 64% | |
*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.
