Chicken thigh, stewed, skin eaten
Common food
Photo: Wikipedia
Stewed chicken thigh with skin is a succulent, fall-off-the-bone cut where the slow-cooking process renders the fat and collagen into a rich, unctuous sauce, leaving the meat tender and deeply flavorful. The skin adds a layer of savory richness and helps baste the meat during cooking. Nutritionally, it's a powerhouse of complete protein and provides essential fats, including monounsaturated fats from the skin.
Calorie split: 39% protein · 0% carbs · 61% fat
↓ Full nutrition💚 Why it's loved
People adore it for its unparalleled comfort-food appeal; the tender, juicy meat and rich, savory flavor from the skin make it a universal crowd-pleaser. Its versatility allows it to shine in everything from rustic stews to elegant braises, making it a staple in home cooking worldwide.
⚠️ Watch-outs & how to enjoy it better
The skin significantly increases the saturated fat and calorie content, which may be a concern for those managing heart health or calorie intake. To counteract this, you can easily remove the skin after cooking (it will peel off easily) to reduce fat consumption while still enjoying the flavorful, moist meat. It's also a common allergen (poultry).
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Provides essential B vitamins like niacin (B3) and B6 for energy metabolism.
- Contains minerals such as selenium and phosphorus.
- The skin adds flavor and helps retain moisture during cooking.
- A satisfying, satiating protein source that can aid in appetite control.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The collagen in chicken thigh skin and connective tissue breaks down into gelatin during stewing, which is what gives the cooking liquid its characteristic silky, lip-smacking body and richness.
Full nutrition (USDA data · scales with serving)
| Water | 61.4 g |
| Energy | 227 kcal |
| Protein | 22.4 g |
| Total lipid (fat) | 15.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 186 mg |
| Potassium, K | 243 mg |
| Sodium, Na | 383 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 26.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.16 mg |
| Niacin | 5.2 mg |
| Vitamin B-6 | 0.38 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 62.8 mg |
| Vitamin B-12 | 0.43 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 16.0 ug |
| Retinol | 16.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 20.0 ug |
| Vitamin E (alpha-tocopherol) | 0.17 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.08 g |
| SFA 16:0 | 3.3 g |
| SFA 18:0 | 0.80 g |
| Fatty acids, total monounsaturated | 6.4 g |
| MUFA 16:1 | 0.94 g |
| MUFA 18:1 | 5.4 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.9 g |
| PUFA 18:2 | 2.6 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 138 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broilers or fryers, dark meat, thigh, meat only, raw — USDA does not publish this profile for Chicken thigh.
| Tryptophan | 0.22 g |
| Threonine | 0.93 g |
| Isoleucine | 0.94 g |
| Leucine | 1.7 g |
| Lysine | 1.9 g |
| Methionine | 0.56 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.79 g |
| Tyrosine | 0.74 g |
| Valine | 0.96 g |
| Arginine | 1.4 g |
| Histidine | 0.59 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.2 g |
| Glycine | 0.90 g |
| Proline | 0.79 g |
| Serine | 0.82 g |
FAQ
Is stewed chicken thigh with skin healthy?
It's a nutrient-dense food rich in protein and B vitamins. The health impact depends on context; the skin adds calories and saturated fat. For a leaner option, remove the skin after cooking. It's a great choice for high-protein diets.
Why is chicken thigh better for stewing than breast?
Thigh meat has more fat and connective tissue (collagen), which keeps it moist and tender during long, slow cooking. Breast meat, being leaner, tends to dry out and become tough when stewed for extended periods.
How do I store and reheat leftovers safely?
Cool leftovers within two hours, store in an airtight container in the fridge for up to 3-4 days. Reheat thoroughly to 165°F (74°C). The stewed meat and sauce freeze well for up to 3 months.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.27 kcal/g · 39% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.58 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.