Chicken Osso Bucco

This is such an outstanding chicken dinner that there was barely any leftovers.

Chicken Osso Bucco

(Source: Dinner then Dessert blog)

8 chicken thighs (bone-in, skin on)

1/2 cup all-purpose flour

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

1 onion (diced)

1 carrot (peeled, diced)

2 cloves garlic (minced)

1 tablespoon tomato paste

1 cup white wine

1 cup chicken stock

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

parsley for garnish

Add the flour in a shallow plate and season with salt and pepper. Dredge both sides of the chicken thighs in the seasoned flour, shaking off the excess. In a large Dutch oven over medium heat, add olive oil. Sear the chicken thighs until browned on both sides. Do this in two batches of 4 so you don't crowd the plate. Remove browned thighs to a plate. Add the onion and carrot and sauté until soft, about 5 minutes. Add 2 cloves minced garlic, and cook about 1 more minute. Add tomato paste mix well with all the ingredients and cook for another minute. Add the wine, chicken stock, rosemary and thyme.

Cook until the liquids are reduced by about half. Add the chicken back to the pan and reduce heat to low, cover and simmer 45 minutes until chicken is cooked through. Serve over mashed potatoes, serve a chicken thigh and a spoonful of veggies and sauce. Top with parsley if you would like.