Chicken Osso Buco (Stovetop or Instant Pot)

Recipe

14 INGREDIENTS • 7 STEPS • 1HR 15MINS

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.

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.

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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

All-Purpose Flour

to taste

to taste

Ground Black Pepper

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

1/2 Tbsp

1 tsp

Nutrition Per Serving

VIEW ALL

Calories

387

Fat

14.0 g

Protein

36.3 g

Carbs

19.2 g

Chicken Osso Buco (Stovetop or Instant Pot)

Save

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 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 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 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 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!

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!

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