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Chicken Thigh Osso Bucco

Melt-in-Your-Mouth Chicken Thigh Osso Bucco Delight

Enjoy a comforting bowl of Chicken Thigh Osso Bucco, rich in flavor with tender chicken and aromatic herbs, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs, bone-in and skin-on Key for moisture and flavor
For the Base
  • 1 medium Onion, finely chopped Consider shallots for a twist
  • 1 medium Carrot, diced Parsnips can be an alternative
  • 2 stalks Celery, diced Essential for aromatics
  • 3 cloves Garlic, minced Feel free to increase amount
For the Sauce
  • 1 cup Dry White Wine Use chicken broth for non-alcoholic option
  • 1 can (14.5 oz) Diced Tomatoes Fresh tomatoes are a great swap
  • 1 cup Chicken Broth Homemade options elevate flavor
  • 2 tablespoons Tomato Paste Highly recommended for richer taste
  • 2 teaspoons Fresh Thyme, chopped 1/3 amount if using dried
  • 1 tablespoon Fresh Rosemary, chopped Can substitute with sage
  • 1 leaf Bay Leaf Remember to remove before serving
  • 1 teaspoon Lemon Zest Adds fresh burst of brightness
For Cooking
  • 2 tablespoons Olive Oil Essential for searing and sautéing
  • to taste Salt and Pepper Adjust to fit your taste
For Garnish
  • 2 tablespoons Fresh Parsley, chopped Consider chives as a substitute

Equipment

  • heavy-bottomed pot

Method
 

Cooking Steps
  1. Season chicken thighs generously with salt and pepper.
  2. Heat olive oil in a heavy-bottomed pot over medium-high heat.
  3. Sear chicken thighs skin-side down for 5-7 minutes until golden brown.
  4. Flip and cook for an additional 5 minutes. Remove chicken and set aside.
  5. In the same pot, sauté onion, carrot, and celery for 5 minutes.
  6. Stir in minced garlic and cook for another minute.
  7. Pour in white wine, scraping up brown bits and simmer for 3-4 minutes.
  8. Add diced tomatoes, chicken broth, tomato paste, thyme, rosemary, bay leaf, and lemon zest.
  9. Return the seared chicken to the pot and submerge in sauce.
  10. Cover pot, reduce heat to low, and let simmer for 1 hour.
  11. Adjust seasoning with salt and pepper if necessary.
  12. Allow to rest for 10-15 minutes before serving.
  13. Garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 6gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This recipe is perfect for cozy dinners, pairs well with creamy polenta or mashed potatoes.

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