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Chicken Osso Buco

Mary Ann Dwyer
  • 80 minutes
  • Serves 6

INGREDIENTS

8

skin on chicken thighs

1/2 cup

all-purpose flour

Kosher salt and freshly ground black pepper

1/4 cup

olive oil

2 tbsp

butter

2 cups

yellow onion (diced)

1 cup

carrot (diced)

1 cup

celery diced

3 cloves

garlic (minced)

1 tsp

dried oregano

1/2 tsp

thyme leaves

1 tsp

kosher salt

1/2 tsp

ground black pepper

3/4 cup

dry white wine

2 tbsp

tomato paste

2 14.5 ounce cans

diced fire roasted tomatoes (undrained)

1 cup

chicken stock

1 tbsp

finely grated lemon zest

2 tbsp

fresh flat-leaf parsley (finely chopped)