Description
A budget-friendly twist on the classic osso bucco, featuring tender braised chicken thighs in a savory sauce perfect for family dinners.
Ingredients
- 6 chicken thighs, bone-in and skin-on (about 3–4 lb)
- Salt and freshly cracked black pepper
- 2 tbsp avocado oil (or another high-heat oil like grapeseed)
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 small carrot, peeled and diced
- 1 celery stalk, chopped
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 cup chicken broth (for deglazing)
- 1 cup chicken stock (main braising liquid)
- 1 tbsp tomato paste
- Chopped fresh parsley, for garnish
- Rice, for serving
Instructions
- Pat the thighs dry with paper towels. Season both sides generously with salt and freshly cracked pepper.
- Heat 2 tbsp oil in a large, heavy skillet over medium-high until shimmering.
- Place thighs skin-side down and sear without moving for about 4 minutes, until the skin is deeply golden and releases easily. Flip and sear the other side 3–4 minutes. Transfer thighs to a plate.
- Reduce heat to medium. Add chopped onion and garlic to the skillet and sauté for about 2 minutes, stirring until translucent and fragrant.
- Add the diced carrot and chopped celery. Cook 2–3 minutes until they begin to soften.
- Stir in 1 tbsp tomato paste and cook 30–60 seconds to caramelize it slightly. Pour in 1/2 cup chicken broth and scrape the pan to lift all the browned bits.
- Add 1 cup chicken stock and return the seared thighs to the skillet, arranging them skin-side up. Sprinkle 1 tsp dried rosemary and 1/2 tsp dried thyme over the top.
- Cover the skillet and simmer gently over low heat for about 15 minutes, or until the thighs register 165°F (74°C) at the thickest part and the juices run clear.
- Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve the thighs over hot rice, spooning the braising sauce over the top.
Notes
For added depth, swap half the stock for dry white wine. This dish can be made ahead and tastes better the next day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian