14 INGREDIENTS • 7 STEPS • 1HR 15MINS

Chicken Osso Buco (Stovetop or Instant Pot)

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

Recipe

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

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

1HR 15MINS

Total Time

$1.43

Cost Per Serving

Ingredients

Servings

4

us / metric

1.5 lb

Bone-in, Skin-on Chicken Thighs

1/2 cup

to taste

to taste

2 Tbsp

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

Nutrition Per Serving

VIEW ALL

Calories

387

Fat

14.0 g

Protein

36.3 g

Carbs

19.2 g

Love This Recipe?

Add to plan

Chicken Osso Buco (Stovetop or Instant Pot)

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Real Food with Sarah

Hi, my name is Sarah. I'm so happy you're here! I love sharing delicious and easy recipes for real, everyday life.

https://www.realfoodwithsarah.com/

Cooking InstructionsHide 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 (2 tsp) 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!