Braised Chicken Thighs with Lemon and Dill
User Reviews
4.9
84 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
50 mins
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Servings
6 servings
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Calories
388 kcal
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Course
Main Course
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Cuisine
American
Braised Chicken Thighs with Lemon and Dill
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Easy weeknight dinner entree recipe with fresh lemon juice, fresh dill and healthy anti-inflammatory turmeric spice. 45 minute meal.
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Ingredients
- 6 chicken thighs, bone in skin on
- salt and black pepper
- 2 tablespoons olive oil
- 1/2 onion sliced
- 1 quart low sodium chicken broth you won't need the whole quart
- 8 prigs fresh dill + 1/2 tbsp chopped dill divided
- 1/2 teaspoon Turmeric
- Pinch cayenne pepper
- 1/4 teaspoon salt or more to taste
- 2 tablespoons freshly squeezed lemon juice or more to taste
Instructions
- Heat olive oil on high in saute pan until it just begins to smoke. As oil heats, season the chicken thighs generously with salt and pepper.
- Sear the chicken thighs, skin side down, for a few minutes until they are golden brown. Reduce heat to medium. Remove thighs from pan and set aside.
- Add sliced onion to the pan and cook, stirring occasionally, until translucent, soft and starting to turn golden. Drain any excess fat from the pan.
- Return thighs to pan, skin side up. Pour in chicken broth until it reaches halfway up the sides of the thighs.
- Arrange the fresh dill sprigs over and around the thighs (reserve the chopped dill). Sprinkle on 1/2 tsp turmeric, a pinch of cayenne, and 1/4 tsp salt (if you’re salt sensitive, you may omit the salt here and simply add to taste at the end of cooking). Bring broth to a simmer, then reduce heat to medium.Cover the pan, vented, and reduce heat to medium low. Let the thighs simmer for 40-45 minutes, basting with the cooking liquid every 10 minutes or so, until meat is exceptionally tender.
- Remove thighs from pan. Remove the dill sprigs from the broth. Add 2 tbsp freshly squeezed lemon juice to the pan sauce, or more to taste, as well as additional salt and pepper to taste if desired. The sauce should be semi-thick at this point; feel free to thicken it further with a slurry of 1 tbsp water and 2 tsp cornstarch, adding slowly to the pan and stirring at a simmer until desired thickness is reached.Serve thighs and sauce topped with remaining freshly chopped dill. Pairs well with any neutral-flavored starch like rice, quinoa or mashed potatoes.
Notes
- You will also need: Large skillet or saute pan with lid
Nutrition Information
Show Details
Calories
388kcal
(19%)
Carbohydrates
3g
(1%)
Protein
26g
(52%)
Fat
29g
(45%)
Saturated Fat
7g
(35%)
Cholesterol
141mg
(47%)
Sodium
256mg
(11%)
Potassium
445mg
(13%)
Vitamin A
135IU
(3%)
Vitamin C
2.8mg
(3%)
Calcium
20mg
(2%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 3g | 1% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 141mg | 47% |
| Sodium | 256mg | 11% |
| Potassium | 445mg | 9% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
84 reviews
Excellent
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