Description
A delightful twist on the classic Italian Osso Bucco made with tender chicken thighs, slow-cooked to perfection with aromatic vegetables and a rich sauce.
Ingredients
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup white wine
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Creamy polenta or risotto for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Season the chicken thighs with salt and pepper, then brown them in the pot on both sides.
- Remove the chicken and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Sauté until softened.
- Pour in the white wine and let it simmer for a few minutes.
- Add the chicken back into the pot, pour in chicken broth, and add thyme.
- Bring to a boil, then reduce heat and cover. Let it cook on low for about 90 to 120 minutes or until the chicken is tender.
- Serve over creamy polenta or risotto.
Notes
For enhanced flavor, choose bone-in, skin-on chicken thighs. Let the dish rest for at least 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian