Low Carb Classic Stewed Chicken

Embrace the comfort of home-cooked flavor with this Low Carb Classic Stewed Chicken, a hearty one-pot meal brimming with wholesome ingredients and warm, savory spices. Perfect for anyone looking to enjoy a low-carb diet without sacrificing rich, satisfying flavors, this recipe features tender, bone-in chicken thighs simmered in a flavorful broth infused with aromatic thyme, oregano, and bay leaf. A medley of fresh vegetables, including bell peppers, carrots, celery, and onions, lends both nutrition and depth to this comforting dish. Easily prepared using a single pot or Dutch oven, it’s a time-saving recipe that offers maximum flavor with minimal cleanup. Serve steaming hot, garnished with fresh parsley for an irresistible weeknight dinner or a soul-warming weekend treat. Optimize your meal planning with this low-carb, protein-packed classic that’s both nourishing and delicious!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 6 pieces bone-in chicken thighs
• 2 tablespoons olive oil
• 1 medium onion
• 4 cloves garlic cloves
• 1 large bell pepper
• 1 large carrot
• 2 stalks celery stalks
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 1 teaspoon Thyme
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Begin by patting the chicken thighs dry with paper towels and seasoning them with salt and black pepper on both sides.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, sear the chicken thighs in batches, skin-side down first, until they are golden brown on each side. This should take about 4-5 minutes per side. Transfer the seared chicken to a plate and set aside.

Step 3

In the same pot, lower the heat to medium and add the chopped onion. Sauté for about 3 minutes until soft and translucent.

Step 4

Add the minced garlic, diced bell pepper, sliced carrot, and chopped celery. Cook for an additional 5 minutes until the vegetables have softened, stirring occasionally.

Step 5

Stir in the tomato paste until fully incorporated and cook for another minute.

Step 6

Pour the chicken broth into the pot, scraping the bottom to release any browned bits. Bring the mixture to a simmer.

Step 7

Add the thyme, dried oregano, and bay leaf to the pot, mixing well.

Step 8

Return the chicken thighs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and let simmer on low heat for 45 minutes, or until the chicken is cooked through and tender.

Step 9

Taste and adjust seasoning with additional salt and pepper if needed.

Step 10

Remove the bay leaf before serving, and garnish with freshly chopped parsley.

Step 11

Serve hot, spooning the stew over the chicken for a hearty, low-carb meal.

Nutrition Facts

Serving size	(2551.8g)

Amount per serving	% Daily Value*
Calories	3621.7

Total Fat 261.8g	0%
Saturated Fat 69.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1215mg	0%
Sodium 4662.6mg	0%
Total Carbohydrate 47.3g	0%
Dietary Fiber 11.9g	0%
Total Sugars 20.8g
Protein 257.1g	0%

Vitamin D 0IU	0%
Calcium 401.1mg	0%
Iron 19.6mg	0%
Potassium 5154.8mg	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: 65.9%

Protein: 28.8%

Carbs: 5.3%