Keto Braised Chicken Thighs
These delicious Keto chicken thighs are slowly braised in the oven until perfectly tender and golden. Our low carb dinner recipe is prepared with skin-on, bone-in chicken thighs, olive oil, celery, sweet red onion, aromatic garlic, balsamic vinegar, dried oregano, and chicken stock. This makes a great protein option served with your favorite low carb sides.
How to Make It
Step 1
Heat the olive oil in a large Dutch oven over a medium/high heat. Season the chicken pieces with salt and pepper. Nestle the chicken thighs into the pan, skin side down. Leave the chicken undisturbed for 8 -10 minutes or until the skin is golden. Turn the chicken and brown on the second side. Remove from the pan with a slotted spoon and set to one side.
Step 2
Thinly slice the onion, garlic and celery. Add the vegetables to the pan used to cook the chicken. Sweat gently for 3-4 minutes until tender and fragrant.
Step 3
Preheat the oven to 350 degrees Fahrenheit. Add the dried oregano, tomato paste and balsamic vinegar to the Dutch oven. Stir well to combine. Pan fry for a minute more over a low heat.
Step 4
Add the chicken stock to the Dutch oven. Bring the liquid up to a boil, then reduce down to a simmer for 5 minutes. Carefully lower the browned chicken pieces into the pan, skin side up. The skin should remain uncovered by stock.
Step 5
Transfer the Dutch oven to the oven uncovered. Cook for 40-45 minutes or until the liquid has reduced down but a little still remains. Keep an eye on this to ensure the liquid does not dry out completely. Serve with your preferred low carb sides.
Ingredients
- Chicken thigh with skin
6 small
- Chicken broth, bouillon or consomme, homemade
2 cup
- Celery
2 medium – stalk – 7 1/2″ to 8″ long
- Balsamic vinegar
1.5 tablespoon
- Oregano, dried
1 teaspoon
- Extra virgin olive oil
1 tablespoon
- Garlic
1 clove
- Tomato paste
1 tablespoon
- Red onion
0.5 medium – 2 1/2″ diameter
- Salt, sea salt
0.5 teaspoon
- Black pepper
0.13 teaspoon