Chicken Thigh Osso Bucco
A comforting and flavorful dish featuring tender chicken thighs simmered in a savory broth with vegetables and aromatic herbs, served over fluffy rice.
Ingredients
Main ingredients
- 6 pieces chicken thighs, bone-in and skin-on Provides best flavor and moisture
- 1 tsp Salt To taste
- 1 tsp Black pepper, freshly cracked To taste
- 2 tbsp avocado oil For searing
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 small carrot, peeled and diced
- 1 stalk celery, chopped
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 cup chicken broth
- 1 cup chicken stock
- 1 tbsp tomato paste
- to taste Chopped fresh parsley, for garnish
- as needed Rice, for serving Fluffy rice absorbs the broth
Instructions
Preparation
- Season the chicken: Generously season your chicken thighs with salt and freshly cracked black pepper on both sides.
- Sear the chicken: Heat the avocado oil in a large skillet over medium-high heat. Sear each chicken thigh skin-side down for about 4 minutes until golden brown, then flip and sear the other side for another 4 minutes. Remove the chicken and set aside.
- Sauté aromatics: In the same skillet, add chopped onion and garlic. Sauté for about 2 minutes until the onion becomes translucent.
- Add vegetables: Toss in diced carrot and chopped celery. Cook for an additional 3 minutes, stirring occasionally.
- Mix in broth and herbs: Stir in tomato paste, chicken broth, and chicken stock until the tomato paste dissolves. Add dried rosemary and thyme, then bring the mixture to a gentle boil.
- Simmer the chicken: Return the chicken thighs to the skillet. Cover and reduce heat to medium-low. Simmer for 15 minutes until the chicken is fully cooked and tender.
- Adjust seasoning: Taste the sauce and adjust seasoning with salt or pepper as needed.
- Garnish: Remove from heat and garnish with chopped parsley before serving.
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Notes
Best served hot over rice. For variations, consider adding other vegetables, using coconut milk for creaminess, or incorporating spices for a kick.