Chicken Thigh Osso Bucco in the Pressure Cooker
This comforting Chicken Thigh Osso Bucco is a rich and hearty dish featuring braised chicken thighs in white wine and herb tomato broth. Made easy in a pressure cooker for juicy, fall-apart meat in under an hour.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 chicken thighs bone-in, skin-on
- ½ cup all purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- enough to cover bottom of pan olive oil
- 1 brown onion diced
- 1 large carrot peeled, sliced, quartered
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 1 cup chicken stock
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- parsley for garnish, if desired
Instructions
Instructions
- Place flour, salt and pepper on plate. Mix. Dredge chicken in flour mixture until all sides are covered.
- Add olive oil (enough to cover bottom of pan) to large heavy-bottomed saucepan. Heat on medium.
- When oil is hot, add chicken. Sear chicken until it is browned on both sides (you might need to brown chicken in batches). Remove chicken from pan.
- Add a bit more olive oil if necessary. Add onions and carrots; cook until softened (4-5 minutes).
- Add minced garlic. Cook for one more minute, stirring to prevent burning.
- Add tomato paste, wine, chicken stock, rosemary and thyme. Stir to combine all ingredients. Cook until the liquid in the pan has reduced by about half.
- Add the chicken thighs back to the pan; turn heat to low. Cover pan, and cook on low for 45-50 minutes (or until is cooked all the way through).
- Serve cooked chicken on top of creamy mashed potatoes or polenta.
- Spoon some of the veggies and sauce over the top of chicken. Garnish with parsley, if desired.
Notes
Serve over mashed potatoes or polenta for a hearty full meal. This dish also freezes well — perfect for making ahead or storing leftovers.