Low Sodium Classic Stewed Chicken
Experience comfort food at its finest with this Low Sodium Classic Stewed Chicken recipe, a wholesome and heart-healthy twist on a time-honored favorite. Featuring tender, golden-browned chicken thighs simmered in a flavorful medley of carrots, celery, onion, garlic, and fragrant herbs, this dish is elevated by the use of low sodium chicken broth to keep the sodium content in check without sacrificing depth of flavor. A splash of fresh lemon juice adds a bright, zesty finish, while chopped parsley brings a burst of freshness. Perfect for cozy family dinners, this one-pot wonder is not only easy to prepare but also naturally rich in vitamins and nutrients. Serve it over brown rice or with steamed vegetables for a satisfying, balanced meal you'll want to make again and again.
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Ingredients
- 8 pieces Chicken thighs
- 2 tablespoons Olive oil
- 3 medium Carrots
- 2 stalks Celery stalks
- 1 large Onion
- 4 cloves Garlic
- 4 cups Low sodium chicken broth
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 cup Fresh parsley
- 1 medium Lemons
Directions
Step 1
Begin by preparing the vegetables. Peel and slice the carrots into rounds, chop the celery into small pieces, and finely dice the onion. Mince the garlic cloves.
Step 2
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Step 3
Add the chicken thighs to the pot, skin-side down, and sear them until golden brown on each side, about 4-5 minutes per side. Remove the chicken and set it aside.
Step 4
In the same pot, add the onions and cook until they begin to soften, about 3 minutes. Add the garlic, carrots, and celery, and sauté for another 2 minutes.
Step 5
Pour in the low sodium chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
Step 6
Return the chicken thighs to the pot, ensuring they are submerged in the liquid.
Step 7
Add the bay leaves, dried thyme, black pepper, and paprika to the pot. Stir to combine.
Step 8
Bring the stew to a gentle simmer, cover the pot, and cook for 45-50 minutes until the chicken is tender and cooked through.
Step 9
Check the seasoning and adjust pepper or add freshly squeezed lemon juice from half a lemon for brightness.
Step 10
Finally, add the fresh parsley just before serving for a burst of freshness.
Step 11
Serve the stewed chicken warm with a side of your choice, such as brown rice or steamed vegetables.
Nutrition Facts
| Serving size | (2772.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3073.7 |
| Total Fat 162.1g | 0% |
| Saturated Fat 43.1g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 1128mg | 0% |
| Sodium 3433.1mg | 0% |
| Total Carbohydrate 60.2g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 24.5g | |
| Protein 333.2g | 0% |
| Vitamin D 84IU | 0% |
| Calcium 459.5mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 5337.5mg | 0% |
Source of Calories