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!
Place flour, salt and pepper on plate. Mix. Dredge chicken in flour mixture until all sides are covered.
Add olive oil (enough to cover bottom of pan) to 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.
Add a bit more olive oil if necessary. Add onions and carrots; cook until softened (4-5 minutes).
Add minced garlic. Cook for one more minute, stirring to prevent burning.
Add tomato paste, wine, chicken stock, rosemary and thyme. Stir to combine all ingredients. Cook until the liquid in the pan has reduced by about half.
Add the chicken thighs back to the pan; turn heat to low. Cover pan, and cook on low for 45-50 minutes (or until is cooked all the way through.
Serve cooked chicken on top of creamy mashed potatoes or polenta. Spoon some of the veggies and sauce over the top of chicken. Garnish with parsley, if desired.
Nutrition Facts
Chicken Thigh Osso Bucco
Amount Per Serving (1 piece)
Calories 327Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 111mg37%
Sodium 298mg13%
Potassium 357mg10%
Carbohydrates 10g3%
Sugar 1g1%
Protein 20g40%
Vitamin A 1390IU28%
Vitamin C 2.1mg3%
Calcium 19mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.