Chicken Osso Buco (Stovetop or Instant Pot)

Ingredients

Servings

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

US / METRIC

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

1/2 Tbsp

Fresh Rosemary

1 tsp

Fresh Thyme

Cooking Instructions

HIDE IMAGES

Step 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.

Step 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

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 (2 Tbsp) and Garlic (2 cloves) and mix well.

Step 5

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 (1/2 Tbsp) and Fresh Thyme (1 tsp) .

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!