Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it's served on mashed potatoes or polenta!
- 8 chicken thighs bone in, skin on
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- olive oil (enough to cover bottom of pan)
- 1 brown onion (diced)
- 1 large carrot (peeled, sliced, cut into quarters)
- 2 cloves garlic (minced)
- 1 Tablespoon tomato paste
- 1 cup dry white wine
- 1 cup chicken stock
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- parsley for garnish (if desired)
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Combine flour, salt and pepper on plate. Dredge chicken in flour mixture until all sides are covered.
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Add olive oil (enough to cover bottom of pan) to a large heavy-bottomed saucepan. Heat on medium. When oil is hot, add chicken. Sear chicken until it is browned on both sides (you might need to brown chicken in batches). Remove chicken from pan.
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Heat a bit more olive oil in the pan, if necessary. Add onions and carrots; cook until softened (4-5 minutes). Now add the minced garlic. Cook for 1 minute, stirring constantly.
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Add tomato paste, wine, chicken stock, rosemary and thyme. Stir to combine. Cook until the liquid in the pan has reduced in volume by about half.
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Return chicken thighs back into the pan; turn heat to low. Cover pan; cook on low for 45-50 minutes (or until chicken is fully cooked through).
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Serve chicken on top of mashed potatoes or polenta. Spoon veggies and sauce over the top of chicken. Garnish with parsley, if desired. Serve and enjoy!