Name: Chicken Osso Buco (Stovetop or Instant Pot)
Total time: PT4500.0S
Yield: 4
Ingredients: 1.5 pound Bone-in, Skin-on Chicken Thigh; 1/2 cup All-Purpose Flour; to taste Salt; to taste Ground Black Pepper; 2 tablespoon Olive Oil; 1 Yellow Onion; 1 Carrot; 1 stalk Celery; 2 clove Garlic; 2 tablespoon Tomato Paste; 1 cup Dry White Wine; 1 cup Chicken Broth; 2 teaspoon Fresh Rosemary; 1 teaspoon Fresh Thyme

Braised chicken thighs cooked in a vegetable and white wine sauce and served over pasta, risotto, or mashed potatoes.

Low-Fat

Intermediate

Date Night

Chicken Osso Buco (Stovetop or Instant Pot)

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Bone-in, Skin-on Chicken Thigh

pound

All-Purpose Flour

Salt

to taste

Ground Black Pepper

Olive Oil

tablespoon

Yellow Onion

Carrot

Celery

stalk

Garlic

clove

Tomato Paste

Dry White Wine

Chicken Broth

Fresh Rosemary

teaspoon

Fresh Thyme

Stove

Pressure Cooker

Season {@0:} with {@3:}, and {@1:}. Add {@2:} to a small bowl and dip chicken thighs in to coat with flour. Shake off excess flour.

Season Bone-in, Skin-on Chicken Thigh (1.5 pound) with Salt ( to taste), and Ground Black Pepper ( to taste). Add All-Purpose Flour (1/2 cup) to a small bowl and dip chicken thighs in to coat with flour. Shake off excess flour.

Season Bone-in, Skin-on Chicken Thigh (1.5 pound) with Salt (to taste), and Ground Black Pepper (to taste). Add All-Purpose Flour (1/2 cup) to a small bowl and dip chicken thighs in to coat with flour. Shake off excess flour.

Heat {@0:} in a large Dutch oven or pot over high heat, or set Instant Pot to sauté on high. Once the oil is hot, add chicken thighs and brown on both sides, about 2 minutes. Remove chicken thighs from the pot and place them on a plate for later.

Heat Olive Oil (2 tablespoon) in a large Dutch oven or pot over high heat, or set Instant Pot to sauté on high. Once the oil is hot, add chicken thighs and brown on both sides, about 2 minutes. Remove chicken thighs from the pot and place them on a plate for later.

Add {@0:}, {@2:}, and {@1:} to pot and season with ½ teaspoon of {@3:}. Sauté until the onion is translucent, about 6-8 minutes.

Add Yellow Onion (1 N/A) [diced], Celery (1 stalk) [diced], and Carrot (1 N/A) [peeled, diced] to pot and season with ½ teaspoon of Salt ( to taste). Sauté until the onion is translucent, about 6-8 minutes.

Add Yellow Onion (1), Celery (1 stalk), and Carrot (1) to pot and season with ½ teaspoon of Salt (to taste). Sauté until the onion is translucent, about 6-8 minutes.

Add the Tomato Paste (2 tablespoon) and Garlic (2 clove) [minced] and mix well.

Add the Tomato Paste (2 tablespoon) and Garlic (2 clove) and mix well.

Add chicken thighs back to the pot and pour in the {@1:} and the {@2:}. Season with {@0:} and {@3:}.

Add chicken thighs back to the pot and pour in the Dry White Wine (1 cup) and the Chicken Broth (1 cup). Season with Fresh Rosemary (2 teaspoon) and Fresh Thyme (1 teaspoon).

Cover the pot, reduce heat to medium-low and simmer for about 45 minutes. If using the Instant Pot: cover the pot, set to pressure cook on high for 20 minutes or low for 40 minutes, then quick release the pressure.

Serve over your favorite pasta, risotto, or mashed potatoes by placing one chicken thigh on the plate and topping with the sauce. Garnish with fresh parsley and enjoy!

Chicken Osso Buco (Stovetop or Instant Pot)

1HR 15MINS

$1.43

Ingredients

Nutrition Per Serving

Nutrition Per Serving

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