Soy-Free Braised Chicken
Elevate your dinner routine with this hearty and flavorful Soy-Free Braised Chicken recipe! Perfect for those seeking a soy-free alternative to classic braised dishes, this comforting meal combines tender chicken thighs with a medley of aromatic vegetables including carrots, celery, and onion, all simmered in a luscious blend of chicken broth and white wine. Infused with fragrant bay leaves, fresh thyme, and a hint of zesty lemon peel, every bite bursts with perfectly balanced flavors. With just 20 minutes of prep time and a low-simmer cooking method, this recipe achieves melt-in-your-mouth tenderness while keeping it simple and wholesome. Garnished with a fresh parsley finish and a squeeze of lemon juice, it pairs beautifully with crusty bread or steamed rice for a complete and satisfying meal. Make this soy-free dinner a new family favorite!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 3 medium Carrots
- 3 stalks Celery stalks
- 2 cups Chicken broth
- 1 cup White wine
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme
- 1 whole Lemon
- 0.25 cup Parsley
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the chicken thighs to the pot in batches if necessary to avoid overcrowding. Brown them on each side for about 5-6 minutes or until golden brown. Remove the chicken from the pot and set aside.
Chop the yellow onion, mince the garlic, slice the carrots into rounds, and chop the celery stalks.
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Pour in the chicken broth and white wine, scraping the bottom of the pot to release any browned bits.
Add the bay leaves, fresh thyme, and a couple of strips of lemon peel for added flavor.
Return the browned chicken thighs to the pot, ensuring they are submerged in the liquid.
Bring the mixture to a simmer, then reduce heat to low. Cover the pot and let the chicken braise for about 50 minutes, or until it is tender and cooked through.
Remove the pot from heat once the chicken is cooked. Discard the bay leaves and thyme sprigs. Adjust seasoning with additional salt and pepper if needed.
Garnish the dish with freshly chopped parsley and a squeeze of fresh lemon juice before serving.
Nutrition Facts
Calories |
3204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 4717 mg | 205% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 22.9 g | ||
| Protein | 325.2 g | 650% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 417 mg | 32% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4861 mg | 103% | |
*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.
