Clinton Kelly’s Chicken Thigh Osso Bucco
Clinton Kelly’s Chicken Thigh Osso Bucco is a rich, flavorful dish highlighting tender chicken thighs and aromatic vegetables.
Equipment
- Dutch oven
Ingredients
- 8 pieces chicken thighs bone-in, skin on
- ½ cup all-purpose flour
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 whole onion diced
- 1 whole carrot peeled, diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 cup white wine
- 1 cup chicken stock
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- parsley for garnish
Instructions
- Add the flour in a shallow plate and season with salt and pepper.
- Dredge both sides of the chicken thighs in the seasoned flour, shaking off the excess.
- In a large Dutch oven over medium heat, add olive oil.
- Sear the chicken thighs until browned on both sides.
- Do this in two batches of 4 so you don't crowd the plate.
- Remove browned thighs to a plate.
- Add the onion and carrot and sauté until soft, about 5 minutes.
- Add 2 cloves minced garlic, and cook about 1 more minute.
- Add tomato paste mix well with all the ingredients and cook for another minute.
- Add the wine, chicken stock, rosemary and thyme.
- Cook until the liquids are reduced by about half.
- Add the chicken back to the pan and reduce heat to low, cover and simmer for 45 minutes until chicken is cooked through.
- Serve over mashed potatoes, serve a chicken thigh and a spoonful of veggies and sauce. Top with parsley if you would like.
- Serve with the Richest, Cheesiest, Crispy Mashed Potatoes.
Notes
Adapted from the wonderful Clinton Kelly on The Chew.
Nutrition
Serving: 1servingCalories: 323kcalCarbohydrates: 10gProtein: 20gFat: 19gSaturated Fat: 5gCholesterol: 111mgSodium: 298mgPotassium: 357mgSugar: 1gVitamin A: 1390IUVitamin C: 2.1mgCalcium: 19mgIron: 1.5mg
Tried this recipe?Let us know how it was!