Chicken Thigh Osso Bucco

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  • 8 hen thighs (bone-in, pores and skin on)
  • half cup all-purpose flour
  • half teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 onion (diced)
  • 1 carrot (peeled, diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 1 cup white wine
  • 1 cup hen inventory
  • half teaspoon dried rosemary
  • half teaspoon dried thyme
  • parsley for garnish


Notice: click on on instances within the directions to start out a kitchen timer whereas cooking.

  1. Add the flour in a shallow plate and season with salt and pepper.
  2. Dredge each side of the hen thighs within the seasoned flour, shaking off the surplus.
  3. In a big Dutch oven over medium warmth, add olive oil.
  4. Sear the hen thighs till browned on each side.
  5. Do that in two batches of Four so you do not crowd the plate.
  6. Take away browned thighs to a plate.
  7. Add the onion and carrot and sauté till smooth, about 5 minutes.
  8. Add 2 cloves minced garlic, and cook dinner about 1 extra minute.
  9. Add tomato paste combine nicely with all of the elements and cook dinner for one more minute.
  10. Add the wine, hen inventory, rosemary and thyme.
  11. Prepare dinner till the liquids are diminished by about half.
  12. Add the hen again to the pan and scale back warmth to low, cowl and simmer 45 minutes till hen is cooked by.
  13. Serve over mashed potatoes, serve a hen thigh and a spoonful of veggies and sauce. Prime with parsley if you want.
  14. Serve with the Richest, Cheesiest, Crispy Mashed Potatoes.

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