Chicken Thigh Osso Bucco
Chicken Thigh Osso Bucco is a delicious twist on an Italian classic, braised in white wine and served over mashed potatoes or polenta.
Equipment
- large heavy-bottomed saucepan
Ingredients
- 8 pieces chicken thighs bone in, skin on
- ½ cup all purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- olive oil enough to cover bottom of pan
- 1 piece brown onion diced
- 1 large carrot peeled, sliced, cut into quarters
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 1 cup chicken stock
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- parsley for garnish, if desired
Instructions
- Place flour, salt and pepper on a plate. Mix. Dredge chicken in flour mixture until all sides are covered.
- Add olive oil to a large heavy-bottomed saucepan. Heat on medium.
- When oil is hot, add chicken. Sear chicken until it is browned on both sides. Remove chicken from pan.
- Add a bit more olive oil if necessary. Add onions and carrots; cook until softened (4-5 minutes).
- Add minced garlic. Cook for one more minute, stirring to prevent burning.
- Add tomato paste, wine, chicken stock, rosemary and thyme. Stir to combine all ingredients. Cook until the liquid in the pan has reduced by about half.
- Add the chicken thighs back to the pan; turn heat to low. Cover pan, and cook on low for 45-50 minutes or until cooked through.
- Serve cooked chicken on top of creamy mashed potatoes or polenta. Spoon some of the veggies and sauce over the top of chicken. Garnish with parsley, if desired.
Nutrition
Serving: 1pieceCalories: 327kcalCarbohydrates: 10gProtein: 20gFat: 19gSaturated Fat: 5gCholesterol: 111mgSodium: 298mgPotassium: 357mgSugar: 1gVitamin A: 1390IUVitamin C: 2.1mgCalcium: 19mgIron: 1.5mg
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