Chicken Osso Buco - Real Food with Sarah

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!

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!