Chicken Osso Buca

Osso Buca is a slow cooked stew typically made with veal, wine, vegetables, and broth. This version uses boneless chicken breasts, though chicken thighs can be used instead. It is usually served over polenta or white rice. I like to serve the stew over Riced Cauliflower.

You may want to make a double batch of this stew to have leftovers, it tastes even better the next day! 

 ¼  cup  extra virgin olive oil

1  cup  diced  shallots

4  carrots  diced 

3  celery stalks  diced 

1^½  pounds  boneless chicken breasts  cut into large chunks 

2  cups  diced tomatoes

1  cup  chicken stock

½  cup  dry white wine

1  tablespoon  Italian seasoning

1^½  teaspoons  Herbamare

  freshly ground  black pepper

¼  cup  chopped  parsley

Slow Cooker Directions:

1. Add all ingredients to your slow cooker and cook on high for 4 to 5 hours or on low for 6 to 8 hours.
2. If you do not have a slow cooker, place all ingredients into a covered casserole dish and bake in the oven for about 2 ½ hours at 300 degrees F.
3. Taste and adjust salt and seasonings if necessary. Garnish each bowl with chopped parsley. 

Instant Pot Directions:

1. Press the SAUTÉ button on your Instant Pot. Wait until it reads HOT. Then add the olive oil and shallots. Sauté for about 5 minutes or until soft.
2. Then add the carrots and celery; sauté a few minutes more.
3. Then add the chicken, tomatoes, ONLY ½ CUP of the stock, the wine, Italian seasoning, Herbamare, and a few grinds of black pepper.
4. Press CANCEL. Cover the Instant Pot with the lid. Move the valve to SEALING position. Set the Instant Pot for 8 minutes on HIGH pressure.
5. When it is done, let the pressure naturally come down for 10 minutes. Then move the valve to VENTING position and release the remaining pressure. I like to do this under the hood of my stove to vent out all of the extra steam.
6. Taste and adjust salt and seasonings if necessary. Garnish each bowl with chopped parsley.