How To Make Chicken Thigh Osso Buco
Indulge yourself with a decadent plate of osso buco for dinner tonight! This dish is made with wine-simmered chicken and veggies for a belly-filling meal.
Serves:
Ingredients
- 8chicken thighs,bone-in, skin on
- ½cupall-purpose flour
- ½tspkosher salt
- ¼tspblack pepper
- 1onion,diced
- 1carrot,peeled, diced
- 2garlic cloves,minced
- 1tbsptomato paste
- 1cupwhite wine
- 1cupchicken stock
- ½tspdried rosemary
- ½tspdried thyme
- parsley,for garnish
Instructions
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Add the flour in a shallow plate, then season with salt and pepper.
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Dredge both sides of the chicken thighs in the seasoned flour, shaking off the excess.
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In a large Dutch oven over medium heat, add the olive oil.
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Sear the chicken thighs until browned on both sides, doing so in two batches of 4.
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Transfer the browned thighs to a plate.
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Add the onion and carrot, then sauté for 5 minutes until soft.
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Add the garlic, then cook for 1 more minute.
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Add the tomato paste, mix well, then cook for another 1 minute.
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Add the wine, chicken stock, rosemary and thyme.
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Cook until the liquids are reduced by about half.
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Add the chicken back to the pan, then reduce the heat to low.
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Cover and simmer for 45 minutes until the chicken is cooked through.
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Serve over mashed potatoes, topped with parsley, and enjoy!
Nutrition
- Calories: 503.69kcal
- Fat: 32.58g
- Saturated Fat: 8.86g
- Trans Fat: 0.16g
- Monounsaturated Fat: 13.59g
- Polyunsaturated Fat: 6.81g
- Carbohydrates: 11.41g
- Fiber: 0.96g
- Sugar: 2.08g
- Protein: 33.95g
- Cholesterol: 190.04mg
- Sodium: 341.95mg
- Calcium: 32.99mg
- Potassium: 543.29mg
- Iron: 2.23mg
- Vitamin A: 122.21µg
- Vitamin C: 6.23mg
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