Chicken Thigh Osso Buco is a culinary masterpiece that takes the traditional Italian dish, Osso Buco, and gives it a delightful twist. Instead of using veal shanks, this recipe features succulent chicken thighs, making it a more accessible and budget-friendly option without compromising on flavor.
INGREDIENTS
- 6 bone-in, skin-on chicken thighs
- Salt and freshly cracked black pepper, to taste
- 2 tbsp avocado oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 small carrot, peeled and diced
- 1 celery stalk, chopped
- 1 tsp dried rosemary
- ½ tsp dried thyme
- ½ cup dry white wine
- 1 cup chicken stock
- 1 tbsp tomato paste
- Chopped fresh parsley, for garnish
- Cooked rice, for serving
INSTRUCTIONS
- Season the chicken thighs with salt and pepper.
- Heat the avocado oil in a skillet over medium-high heat. Sear the chicken until golden brown, about 4 minutes per side. Remove and place on a paper towel-lined plate.
- In the same skillet, add the onion, garlic, rosemary, and thyme. Sauté for about 2 minutes until the onion softens.
- Stir in the carrots and celery, cooking for another 3 minutes.
- Pour in the white wine, chicken stock, and tomato paste, stirring to combine. Bring the mixture to a boil.
- Return the chicken to the skillet, cover, and simmer over medium heat for approximately 15 minutes, or until fully cooked. Season with additional salt and pepper if needed.
- Garnish with chopped parsley and serve over rice.
NOTES
- Recipe adapted from 30-Minute One-Pot Meals.
NUTRITION (PER SERVING)
- Calories: 371 kcal
- Carbohydrates: 7g
- Protein: 19g
- Fat: 24g
- Saturated Fat: 5g
- Cholesterol: 111mg
- Sodium: 181mg
- Potassium: 421mg
- Sugar: 2g
- Vitamin A: 1,855 IU
- Vitamin C: 3.1 mg
- Calcium: 29 mg
