Low Carb Braised Chicken Legs

Delight in the comforting flavors of **Low Carb Braised Chicken Legs**, a hearty one-pot dish that's perfect for a wholesome family dinner. This recipe features tender, fall-off-the-bone chicken legs slowly braised in a fragrant medley of garlic, onions, carrots, celery, and fresh thyme, then simmered in a delectable blend of chicken broth and dry white wine. The sauce is beautifully finished with a touch of unsalted butter and a bright squeeze of lemon for added richness and zest. With a total cooking time of just over 90 minutes, this low-carb recipe is both satisfying and simple to prepare, making it an excellent choice for cozy weeknight meals or entertaining guests. Packed with bold flavors, minimal carbs, and wholesome ingredients, these braised chicken legs are best served hot with a ladle of the luscious sauce. Perfect for those following keto, paleo, or gluten-free diets!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 8 pieces chicken legs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cloves garlic cloves
• 1 large onion
• 2 medium carrots
• 2 celery stalks
• 2 cups chicken broth
• 1 cup dry white wine
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons unsalted butter
• 1 lemon

Directions

Step 1

Season the chicken legs with salt and black pepper evenly on all sides.

Step 2

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Add the chicken legs skin-side down and sear them for about 6-8 minutes until the skin is golden brown. Flip and sear the other side for an additional 4-5 minutes. Remove the chicken from the pot and set aside.

Step 4

While the chicken is browning, peel and mince the garlic cloves, and chop the onion, carrots, and celery into medium pieces.

Step 5

In the same pot, add the minced garlic, chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.

Step 6

Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

Step 7

Return the chicken legs to the pot, then pour in the chicken broth. Add the fresh thyme sprigs and bay leaves.

Step 8

Bring the pot to a gentle simmer, then reduce the heat to low. Cover and braise the chicken for about 60-75 minutes until the meat is tender and falling off the bone.

Step 9

Once cooked, remove the chicken legs from the pot and keep warm. Increase the heat to medium-high and let the sauce reduce for about 8-10 minutes until slightly thickened.

Step 10

Reduce the heat to low, stir in the unsalted butter until melted and well combined to enrich the sauce.

Step 11

Squeeze the juice of one lemon into the sauce, adjusting the seasoning with additional salt and pepper if necessary.

Step 12

Serve the chicken legs hot, garnished with the reduced sauce and optional fresh thyme leaves.

Nutrition Facts

Serving size	(2466.9g)

Amount per serving	% Daily Value*
Calories	2534.6

Total Fat 157.8g	0%
Saturated Fat 47.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 969.0mg	0%
Sodium 4537.2mg	0%
Total Carbohydrate 55.1g	0%
Dietary Fiber 10.7g	0%
Total Sugars 22.0g
Protein 180.6g	0%

Vitamin D 0IU	0%
Calcium 327.1mg	0%
Iron 13.4mg	0%
Potassium 3495.3mg	0%

*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.

Source of Calories

Fat: 60.1%

Protein: 30.6%

Carbs: 9.3%