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
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6 chicken thighs, bone-in and skin-on
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Salt and freshly cracked black pepper
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2 tbsp avocado oil
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1 onion, chopped
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2 cloves garlic, chopped
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1 small carrot, peeled and diced
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1 celery stalk, chopped
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1 tsp dried rosemary
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½ tsp dried thyme
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½ cup chicken broth
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1 cup chicken stock
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1 tbsp tomato paste
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Chopped fresh parsley, for garnish
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Rice, for serving
Instructions
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Season the chicken thighs with salt and pepper.
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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.
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In the same skillet, sauté onion, garlic, rosemary, and thyme for about 2 minutes.
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Add diced carrots and chopped celery. Cook for another 3 minutes.
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Stir in tomato paste, chicken broth, and chicken stock. Bring to a gentle boil.
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Return chicken to the pan. Cover and simmer over medium heat for 15 minutes, until chicken is fully cooked.
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Adjust seasoning to taste.
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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