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Chicken Osso Buco
chicken osso buco in a white bowl in front of a glass of white wine
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5 from 9 votes
Braised chicken thighs cooked in a vegetable and white wine sauce and served over pasta, risotto or mashed potatoes. This osso buco recipe can be made on the stovetop or in a pressure cooker or Instant Pot.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner
Cuisine: Italian
Servings: 4 Servings
Calories: 570.18kcal
Author: Sarah Holt

Ingredients 

  • 1 ½ pounds bone-in, skin on chicken thighs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • ½ teaspoon salt
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 2 teaspoons fresh rosemary
  • 1 teaspoon fresh thyme

Instructions

Stovetop

  • Season the chicken thighs with ½ teaspoon salt and ½ teaspoon black pepper. Add the flour to a small bowl and dip the chicken into the flour to coat all sides. Shake off excess flour.
  • Heat olive oil in a Dutch oven or large saucepan over high heat. Once the oil is hot, add chicken thighs and brown on both sides, about 3 minutes per side. Remove the chicken from the pot and place on a plate for later.
  • Add the diced onion, celery and carrots to the pot and season with ½ teaspoon of salt. Sauté until the onion is translucent, about 6-8 minutes. Add in the tomato paste and garlic cloves and mix well to combine.
  • Add the chicken thighs back to the pot and pour in the wine and the chicken broth. Season with rosemary and thyme.
  • Cover the pot, reduce heat to medium-low and simmer for about 45 minutes. Serve the chicken thighs over your favorite pasta, risotto or mashed potatoes by placing one chicken thigh on the plate and topping with the sauce. Garnish with fresh parsley and enjoy!

Instant Pot

  • Season the chicken thighs with ½ teaspoon salt and ½ teaspoon black pepper. Add the flour to a small bowl and dip the chicken into the flour to coat all sides. Shake off excess flour.
  • Set Instant Pot to sauté on high and add olive oil. Once the oil is hot, add chicken thighs and brown on both sides, about 3 minutes per side. Remove the chicken from the pot and place it on a plate for later.
  • Add the diced onion, celery and carrots to the pot and season with ½ teaspoon of salt. Sauté until the onion is translucent, about 6-8 minutes. Add in the tomato paste and garlic cloves and mix well to combine.
  • Add the chicken thighs back to the pot and pour in the wine and the chicken broth. Season with rosemary and thyme.
  • Cover the pot, set to pressure cook on high for 20 minutes or low for 40 minutes. Quick-release the pressure and serve over your favorite pasta, risotto or mashed potatoes by placing one chicken thigh on the plate and topping with the sauce. Garnish with fresh parsley and enjoy!
Keywords: chicken osso buco, osso buco recipe
Nutrition Facts
Chicken Osso Buco
Serving Size
 
1 Serving
Amount per Serving
Calories
570.18
% Daily Value*
Fat
 
35.65
g
55
%
Cholesterol
 
166.69
mg
56
%
Sodium
 
425.39
mg
18
%
Potassium
 
637.15
mg
18
%
Carbohydrates
 
20.36
g
7
%
Fiber
 
1.77
g
7
%
Sugar
 
3.51
g
4
%
Protein
 
30.46
g
61
%
* Percent Daily Values are based on a 2000 calorie diet.
Vitamin A
 
2833.91
IU
57
%
Vitamin C
 
10.11
mg
12
%
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