I was browsing through JoCooks’ cookbook “30 Minute One-Pot Meals” when this chicken thigh osso buco recipe caught my attention. It has familiar ingredients and the instruction is so easy to follow. The dish is inspired from the Italian dish osso buco which originally uses veal as the main protein. This recipe uses bone-in chicken thigh which is my favorite part of the chicken. It is cheaper and juicier compare to other parts. The seasoned chicken thighs are browned first and then simmered in a flavorful white wine, herb and vegetable sauce. The chicken was able to absorb the sauce and came out very tasty and moist. My family and I enjoyed this delicious dish with rice. This chicken thigh osso buco is also good over noodles. It is definitely a keeper!
Chicken Thigh Osso Buco
- 6 chicken thigh , boned-in and skin-on
- Salt and freshly cracked black pepper
- 2 tbsp avocado 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 dry white wine
- 1 cup chicken stock
- 1 tbsp tomato paste
- Chopped fresh parsley ,for garnish
- Rice for serving
- 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.