Description
A hearty twist on the classic Italian osso bucco featuring tender chicken thighs, perfect for cozy weeknight dinners or gatherings.
Ingredients
- 6 chicken thighs, bone-in and skin-on
- Salt and freshly cracked black pepper
- 2 tbsp avocado oil (or another cooking 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 liberally with salt and pepper.
- Heat the avocado oil in a large skillet over medium-high heat.
- Sear each chicken thigh for about 4 minutes on each side until they’re beautifully golden. Once done, transfer them to a plate and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté for around 2 minutes until fragrant.
- Stir in the diced carrots and chopped celery. Cook for an additional 3 minutes until they start to soften.
- Mix in the tomato paste, chicken broth, and chicken stock. Bring this mixture to a gentle boil.
- Return the chicken thighs to the pan, cover, and let them simmer on medium heat for 15 minutes or until fully cooked.
- Adjust seasoning according to taste, adding more salt or pepper if needed.
- Garnish with chopped fresh parsley and serve hot, ideally over rice.
Notes
For a thicker sauce, remove the chicken once cooked and reduce the sauce on high heat for a few minutes. Can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian