Chicken Thigh Osso Bucco in Your Pressure Cooker
Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it's served on mashed potatoes or polenta!
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 8 chicken thighs bone in, skin on
- ½ cup all-purpose flour for dredging
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- as needed olive oil to cover bottom of pan
- 1 brown onion diced
- 1 large carrot peeled, sliced, and quartered
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 1 cup chicken stock plus herbs
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- as desired parsley for garnish
Instructions
Instructions
- Season chicken thighs with salt and pepper and dredge them in flour, shaking off the excess.
- Heat olive oil in pressure cooker pot on medium-high and sear the chicken thighs skin-side down until golden and crispy, about 5-7 minutes. Flip and brown the other side for another 5 minutes.
- Remove chicken and add diced onion, carrot, and garlic to the same pot. Cook until softened, about 5 minutes.
- Stir in tomato paste and cook for another 2 minutes. Pour in white wine and scrape the bottom of the pot to deglaze.
- Return chicken to the pot, add chicken stock, rosemary, and thyme. Seal the cooker and cook under pressure for 25 minutes, then do a natural release.
- When pressure is released, open the cooker. Serve the chicken on top of mashed potatoes or polenta, spooning the veggies and sauce over the top.
Notes
For chef tips and similar one-pot meals, check out our Creamy Steak Pasta, Pappadeaux Mardi Gras Pasta Copycat, and Zesty Avocado Egg Salad Recipe.