Chicken Osso Buco (Stovetop or Instant Pot)

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.

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.