Description
A flavorful twist on the classic Osso Bucco, this budget-friendly recipe uses chicken thighs to create a comforting dish rich in flavor.
Ingredients
Scale
- 6 chicken thighs (bone-in and skin-on)
- Salt and freshly cracked black pepper (to taste)
- 2 tbsp avocado oil (for searing)
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 small carrot, peeled and diced
- 1 celery stalk, chopped
- 1 tsp dried rosemary (or fresh)
- ½ tsp dried thyme (or fresh)
- ½ cup chicken broth (low-sodium preferred)
- 1 cup chicken stock
- 1 tbsp tomato paste
- Chopped fresh parsley, for garnish
- Rice, for serving (jasmine or basmati)
Instructions
- Season the chicken thighs generously with salt and black pepper on both sides.
- Heat avocado oil in a large skillet over medium-high heat. Sear the chicken thighs for about 4 minutes per side until golden brown, then remove and set aside.
- In the same skillet, add chopped onion and garlic. Sauté for about 2 minutes until translucent.
- Add diced carrot and chopped celery, cooking for another 3 minutes.
- Stir in tomato paste, chicken broth, and chicken stock. Bring to a gentle boil.
- Return chicken to the pan, spoon sauce over, cover, and reduce heat. Simmer for about 15 minutes until chicken is fully cooked (internal temp 165°F).
- Taste the broth and adjust seasoning as needed.
- Garnish with parsley and serve hot over rice.
Notes
Opt for high-quality chicken thighs and fresh herbs for the best flavor. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg