Description
A weeknight-friendly take on classic osso bucco using chicken thighs for a savory, tender result.
Ingredients
- 6 chicken thighs, bone-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
- 1/2 tsp dried thyme
- 1/2 cup chicken broth
- 1 cup chicken stock
- 1 tbsp tomato paste
- Chopped fresh parsley, for garnish
- Rice, for serving
Instructions
- Pat the thighs dry and season both sides with salt and plenty of cracked black pepper.
- Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
- Place thighs skin-side down and sear without moving for about 4 minutes, until skin is golden and releases easily.
- Flip and sear the other side about 3–4 minutes. Transfer thighs to a plate.
- Reduce heat to medium. Add the chopped onion and garlic to the skillet. Sauté about 2 minutes until fragrant and translucent.
- Add the diced carrot and chopped celery. Cook 2–3 minutes more until slightly softened.
- Stir in 1 tbsp tomato paste and cook 30–60 seconds to remove raw flavor.
- Pour in 1/2 cup chicken broth and 1 cup chicken stock, scraping the pan with a wooden spoon to loosen browned bits (fond).
- Return the chicken thighs to the skillet, skin-side up. Add dried rosemary and thyme. Cover the pan and simmer gently for about 15 minutes, or until the chicken reaches 165°F (74°C).
- Taste and adjust seasoning with salt and pepper. Spoon sauce over the thighs, garnish with chopped parsley, and serve over hot rice.
Notes
For a baked finish, see the recipe for easy baked chicken thighs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian