Braised chicken Osso Buco with Risotto Milanese
User Reviews
4.8
10 reviews
Excellent
Braised chicken Osso Buco with Risotto Milanese
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Succulent braised chicken thighs cooked Osso Buso-style served with creamy risotto Milanese is a showstopper comfort food dish.
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Ingredients
- 8 chicken thighs
- 1 onion finely chopped
- 2 carrot peeled and finely chopped
- 2 ticks celery finely chopped
- 4 garlic crushed, cloves
- 4 prigs thyme fresh
- 800 g (28oz) crushed tomatoes
- 1 cup red wine
- 1 cup chicken stock
- salt to taste
- black pepper to taste
For the Risotto Milanese
- 2 tbsp olive oil
- 1 onion finely chopped
- 3 garlic crushed, cloves
- 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 Information
Show Details
Calories
594kcal
(30%)
Carbohydrates
80g
(27%)
Protein
40g
(80%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
86mg
(29%)
Sodium
546mg
(23%)
Potassium
1101mg
(23%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
3864IU
(77%)
Vitamin C
22mg
(24%)
Calcium
232mg
(23%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 80g | 27% |
| Protein | 40g | 80% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 86mg | 29% |
| Sodium | 546mg | 23% |
| Potassium | 1101mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 3864IU | 77% |
| Vitamin C | 22mg | 24% |
| Calcium | 232mg | 23% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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