Description
This cozy Chicken Thigh Osso Bucco is a delicious twist on the Italian classic—tender chicken thighs braised with herbs, carrots, and celery in a rich broth. No wine needed, just pure comfort in a pan!
Ingredients
6 chicken thighs, bone-in and skin-on
Salt and freshly cracked black pepper
2 tbsp avocado oil
1 onion, chopped
2 cloves garlic, chopped
1 small carrot, peeled and diced
1 celery stalk, chopped
1 tsp dried rosemary
½ tsp dried thyme
½ cup chicken broth
1 cup chicken stock
1 tbsp tomato paste
Chopped fresh parsley, for garnish
Rice, for serving
Instructions
Season the chicken thighs with salt and pepper.
Heat avocado oil in a large skillet over medium-high heat. Sear chicken for 4 minutes per side until golden brown. Remove and set aside.
In the same skillet, sauté onion, garlic, rosemary, and thyme for about 2 minutes.
Add diced carrots and chopped celery. Cook for another 3 minutes.
Stir in tomato paste, chicken broth, and chicken stock. Bring to a gentle boil.
Return chicken to the pan. Cover and simmer over medium heat for 15 minutes, until chicken is fully cooked.
Adjust seasoning to taste.
Garnish with fresh parsley and serve hot over rice.
Notes
For a crispier skin, uncover the skillet during the last 3 minutes of cooking. This dish pairs wonderfully with mashed potatoes or crusty bread if rice isn’t your thing.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop Braised
- Cuisine: italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 115 mg