Chicken Osso Buco (Stovetop or Instant Pot)

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

680 g

Bone-in, Skin-on Chicken Thighs

60 g

All-Purpose Flour

to taste

Salt

to taste

Ground Black Pepper

30 mL

Olive Oil

1

Yellow Onion , diced

1

Carrot , peeled, diced

1 stalk

Celery , diced

2 cloves

Garlic , minced

35 g

Tomato Paste

240 mL

Dry White Wine

240 mL

Chicken Broth

1 g

Fresh Rosemary

as needed

Fresh Thyme

Cooking Instructions

HIDE IMAGES

Step 1

Season Bone-in, Skin-on Chicken Thighs (680 g) with Salt (to taste) , and Ground Black Pepper (to taste) . Add All-Purpose Flour (60 g) to a small bowl and dip chicken thighs in to coat with flour. Shake off excess flour.

Step 2

Heat Olive Oil (30 mL) 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.

Step 3

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.

Step 4

Add the Tomato Paste (35 g) and Garlic (2 cloves) and mix well.

Step 5

Add chicken thighs back to the pot and pour in the Dry White Wine (240 mL) and the Chicken Broth (240 mL) . Season with Fresh Rosemary (1 g) and Fresh Thyme (as needed) .

Step 6

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.

Step 7

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!