Braised chicken Osso Buco with Risotto Milanese
Succulent braised chicken thighs cooked Osso Buso-style served with creamy risotto Milanese is a showstopper comfort food dish.
Servings 6
Calories 594kcal
Ingredients
- 8 Chicken thighs
- 1 Onion finely chopped
- 2 Carrots peeled and finely chopped
- 2 sticks Celery finely chopped
- 4 Garlic cloves crushed
- 4 sprigs Fresh thyme.
- 800 g (28oz) Crushed tomatoes
- 1 cup Red wine
- 1 cup Chicken stock
- Salt and pepper to taste
For the Risotto Milanese
- 2 tbsp Olive oil
- 1 Onion finely chopped
- 3 Garlic cloves crushed
- 2 cup Risotto rice
- 1 cup White wine
- 5 cups Chicken stock
- pinch of Saffron
- 2 tbsp Butter
- 1 cup Parmesan cheese grated
Instructions
- Pat bone-in, skin-on chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
- Place the chicken thighs, skin-side down in a deep braiser or Dutch oven. Place the pan over medium heat then allow the chicken thighs to cook and the fat to render from the skin for 7-10 minutes or until golden brown.
- Carefully flip over the thighs and cook for another 5 minutes. Remove from the pan and set aside.
- In the same pan, add the onion, carrot and celery. Cook for 5 minutes or until soft and fragrant.
- Add the garlic and thyme and cook for another 30 seconds. Pour in the tomatoes, wine and chicken stock.
- Place the chicken thighs back into the sauce then cover with a lid. Place the chicken in an oven that has been preheated to 180ºC/350ºF.
- Allow to cook for 45 minutes - 1 hour until the chicken is tender.
- To make the risotto, In a large, deep skillet or pan, heat the olive oil.
- Add the onion and cook for a few minutes until the onion is completely tender. Add the garlic and cook for another 30 seconds then add the rice.
- Cook the rice for a minute, stirring to coat in the oil then pour in the white wine. Stir and allow to reduce.
- Add the saffron to the hot chicken stock. Ladle the stock into the risotto, one ladle at a time, stirring regularly.
- Once all the risotto has been absorbed and the rice is al dente (tender but firm), stir in the butter and Parmesan cheese.
- Taste and adjust seasoning by adding salt and pepper.
- Serve the risotto topped with the braised chicken thighs and sauce. Garnish with chopped parsley and serve.
Nutrition
Calories: 594kcal | Carbohydrates: 80g | Protein: 40g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 86mg | Sodium: 546mg | Potassium: 1101mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3864IU | Vitamin C: 22mg | Calcium: 232mg | Iron: 7mg
