Soy-Free Classic Stewed Chicken
Indulge in the comforting flavors of Soy-Free Classic Stewed Chicken, a hearty one-pot meal that's perfect for family dinners or cozy gatherings. This wholesome recipe features tender chicken thighs simmered to perfection in a fragrant blend of garlic, onions, and colorful vegetables like carrots, celery, and red bell pepper. Enhanced with savory chicken broth, fresh thyme, and a touch of lemon juice for brightness, this dish delivers a rich, satisfying depth of flavor without the use of soy-based ingredients. With creamy potatoes nestled into the stew and a sprinkle of parsley for a fresh finish, this soy-free option is both nutritious and delicious. Whether you're catering to dietary restrictions or simply craving an old-fashioned stew, this recipe offers a timeless combination of comfort and taste.
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 3 tablespoons olive oil
- 1 large medium onion
- 4 large garlic cloves
- 2 medium carrots
- 2 medium celery stalks
- 1 large red bell pepper
- 4 cups chicken broth
- 2 leaves bay leaves
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 medium potatoes
- 2 tablespoons lemon juice
- 2 tablespoons parsley
Instructions
Begin by prepping your vegetables. Dice the onion and garlic, slice the carrots and celery, chop the red bell pepper, and peel and quarter the potatoes. Set these aside.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Season the chicken thighs with salt and pepper, then add them to the pot. Sear the chicken for about 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onions and garlic. Sauté for about 3 minutes until the onions become translucent.
Add the sliced carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the chicken broth and stir to combine. Use a wooden spoon to scrape any brown bits from the bottom of the pot for extra flavor.
Return the chicken thighs to the pot, nestling them among the vegetables. Add the bay leaves, fresh thyme sprigs, and additional salt and pepper to taste.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 40 minutes.
After 40 minutes, add the peeled and quartered potatoes. Cover and cook for an additional 30-35 minutes until the potatoes are tender and the chicken is cooked through.
Once done, remove the bay leaves and thyme sprigs. Stir in the lemon juice to brighten the flavor.
Garnish with chopped parsley before serving. Enjoy your hearty soy-free classic stewed chicken!
Nutrition Facts
Calories |
3930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 5820 mg | 253% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 31.9 g | ||
| Protein | 352.4 g | 705% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 528 mg | 41% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 9354 mg | 199% | |
*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.
