Recipe Image
Servings:
4
Chicken Osso Buco (Stovetop or Instant Pot)
Braised chicken thighs cooked in a vegetable and white wine sauce and served over pasta, risotto, or mashed potatoes.
Total Time
1hr 15min
0.0
0 Ratings
Author: Real Food with Sarah
Servings:
4
Ingredients
•
1.5
lb
Bone-in, Skin-on Chicken Thighs
•
1/2
cup
All-Purpose Flour
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
Tbsp
Olive Oil
•
1
Yellow Onion
, diced
•
1
Carrot
, peeled, diced
•
1
stalk
Celery
, diced
•
2
cloves
Garlic
, minced
•
2
Tbsp
Tomato Paste
•
1
cup
Dry White Wine
•
1
cup
Chicken Broth
•
2
tsp
Fresh Rosemary
•
1
tsp
Fresh Thyme
Cooking Instructions
1.
Season
Bone-in, Skin-on Chicken Thighs (1.5 lb)
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.
2.
Heat
Olive Oil (2 Tbsp)
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
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Nutrition Per Serving
CALORIES
391
FAT
14.0 g
PROTEIN
36.4 g
CARBS
19.9 g
