Go Back
–+ servings
Chicken Thigh Osso Bucco

Melt-in-Your-Mouth Chicken Thigh Osso Bucco Recipe

Indulge in the comforting flavors of Chicken Thigh Osso Bucco, a dish that evokes warmth and satisfaction with every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braise
  • 4 pieces Chicken thighs Bone-in and skin-on provide rich flavor and tenderness.
  • 1 medium Onion Adds sweet depth; substitute with shallots for milder touch.
  • 1 medium Carrot Brings natural sweetness; any color of carrot works.
  • 1 stalk Celery Offers savory balance.
  • 4 cloves Garlic Fresh is best for enhanced aroma.
  • 0.5 cup Dry white wine Adds brightness; substitute with chicken broth for non-alcoholic.
  • 1 can Diced tomatoes Provides acidity; canned or fresh works.
  • 2 cups Chicken broth Opt for low-sodium to manage salt levels.
  • 2 tablespoons Tomato paste Thickens sauce and intensifies tomato flavor.
  • 1 teaspoon Thyme Fresh herb that brings earthiness.
  • 1 teaspoon Rosemary Imparts fragrant pine-like quality.
  • 1 leaf Bay leaf Enhances aroma; remove before serving.
  • to taste Salt and pepper Essential for seasoning.
  • 2 tablespoons Olive oil Used for searing; could substitute with vegetable oil.
  • 1 tablespoon Lemon zest Brightens the dish.
  • 2 tablespoons Fresh parsley For garnish.

Equipment

  • Heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. Season the chicken thighs generously with salt and pepper on all sides, letting them sit for 10 minutes.
  2. Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium-high heat until shimmering.
  3. Carefully add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown. Flip and cook for another 5 minutes, then set aside.
  4. In the same pot, sauté chopped onion, carrot, and celery for about 5 minutes until softened. Add minced garlic and cook for 1 more minute.
  5. Deglaze by pouring in 1/2 cup of dry white wine, scraping up browned bits. Let it simmer for 3-4 minutes.
  6. Add diced tomatoes, chicken broth, tomato paste, thyme, rosemary, bay leaf, and lemon zest. Stir to combine.
  7. Return the seared chicken thighs to the pot, nestling them into the sauce. Cover and let simmer on low heat for 1 hour.
  8. Taste the sauce and adjust seasoning with salt and pepper as needed.
  9. Remove from heat and let the dish rest for 10-15 minutes before serving garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 30gProtein: 35gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 120mgSodium: 450mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 700IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Searing chicken skin-side down is crucial for achieving a crispy crust. Allow the dish to rest before serving for optimal flavor.

Tried this recipe?

Let us know how it was!