Chicken Thigh Osso Buco
Tender chicken thighs simmered in a rich sauce with garlic, herbs, and a splash of white wine create a cozy, flavor-packed dish that's easy to love.
Equipment
- Skillet
Ingredients
- 6 thighs chicken, boned-in and skin-on
- Salt and freshly cracked black pepper
- 2 tablespoon avocado oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 small carrot, peeled and diced
- 1 stalk celery, chopped
- 1 teaspoon dried rosemary
- 0.5 teaspoon dried thyme
- 0.5 cup dry white wine
- 1 cup chicken stock
- 1 tablespoon tomato paste
- Chopped fresh parsley, for garnish
- Rice, for serving
Instructions
- Season the chicken with salt and pepper.
- Heat the oil in a skillet over medium high heat. Add the chicken and cook until golden brown, about 4 minutes on each side. Transfer onto paper lined plate.
- Using the same pan, add the onion, garlic, rosemary and thyme. Cook until the onion starts to soften, about 2 minutes. Add the carrots and celery, and cook for 3 minutes.
- Add the white wine, chicken stock and tomato paste. Stir the mixture and bring to a boil. Add the chicken back to the skillet and cook, covered, over medium heat until the chicken are cooked through, about 15 minutes. Season to taste with salt and pepper.
- Garnish with chopped parsley and serve over rice.
Notes
Recipe Source: “30 Minute One-Pot Meals”
Nutrition
Serving: 1servingCalories: 371kcalCarbohydrates: 7gProtein: 19gFat: 24gSaturated Fat: 5gCholesterol: 111mgSodium: 181mgPotassium: 421mgSugar: 2gVitamin A: 1855IUVitamin C: 3.1mgCalcium: 29mgIron: 1.3mg
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