Delectable & Easy
The recipe name Osso Buco is Italian for “bone with a hole” and refers to the marrow hole at the center of a cross-cut veal shank. Since we used boneless, skinless chicken thighs to prepare this tasty dish, Osso Buco is referring to the preparation style.
You simply prepare the veggies, stir them together in the slow cooker and then you snuggle the chicken down in the mixture…
In a few hours, your dinner is ready steamy and waiting!
1 can (14.5 ounces) diced tomatoes
1/2 cup reduced-sodium chicken broth
1 medium carrot, roughly chopped
1 stalk celery, roughly chopped
1/2 cup finely chopped onion
3 sprigs flat-leaf parsley
2 teaspoons minced garlic, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 skinless chicken thighs (5 ounces each), trimmed (I used boneless, skinless)
1/2 teaspoon grated lemon zest
1-1/2 teaspoons chopped flat-leaf parsley
n a 5- or 6-Quart slow cooker, combine the tomatoes, chicken broth, carrot, celery, onion, parsley sprigs, 1 teaspoon garlic, salt and pepper.
Snuggle the chicken thighs into the vegetable mixture.
Cover and cook on LOW for 4 to 6 hours, or until the chicken and vegetables are tender.
With a slotted spoon, transfer the chicken thighs to a serving dish. Discard the parsley sprigs.
With a slotted spoon, transfer the vegetables to a bowl.
In a small bowl, mix together the remaining teaspoon of garlic, lemon zest and chopped parsley.
Stir half the parsley mixture into the vegetables.
Top the chicken with the vegetables and remaining parsley mixture and serve.
We paired the Osso Buco chicken thighs with mashed potatoes, roasted broccoli, and cauliflower.