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.
Ingredients
1.5lb
Bone-in, Skin-on Chicken Thighs
1/2cup
All-Purpose Flour
to taste
Salt
to taste
Ground Black Pepper
2Tbsp
Olive Oil
1
Yellow Onion, diced
1
Carrot, peeled, diced
1stalk
Celery, diced
2cloves
Garlic, minced
2Tbsp
Tomato Paste
1cup
Dry White Wine
1cup
Chicken Broth
2tsp
Fresh Rosemary
1tsp
Fresh Thyme
Nutrition Per Serving
Calories
391
Fat
14.0 g
Protein
36.4 g
Carbs
19.9 g
Cooking Instructions
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.
