Name: Chicken Thigh Osso Bucco: An Amazing Ultimate Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 4 chicken thighs, bone-in and skin-on; 1 cup onion, finely chopped; 1 cup carrot, diced; 1 cup celery, diced; 4 cloves garlic, minced; 1 cup dry white wine; 1 can (14.5 oz) diced tomatoes; 2 cups chicken broth; 1 tablespoon tomato paste; 2 teaspoons fresh thyme, chopped; 1 teaspoon fresh rosemary, chopped; 1 bay leaf; Salt and pepper, to taste; Zest of 1 lemon; 2 tablespoons olive oil; Fresh parsley, chopped (for garnish)

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Introduction

Chicken Thigh Osso Bucco is a comforting and flavorful dish that elevates simple ingredients into a rich, satisfying meal. This recipe showcases tender chicken thighs braised in a savory tomato and herb sauce, perfect for a cozy dinner. It’s an easy yet impressive dish to prepare any night of the week.

A white plate with a dark blue rim holds a layered meal. The bottom layer is smooth, creamy mashed potatoes in a white color, spread evenly on the plate. On top of the mashed potatoes, there is a thick piece of cooked meat covered with a shiny brown gravy. The gravy contains small carrot pieces and some visible herbs. To the left side of the plate, there is a small serving of steamed broccoli florets, and a piece of light brown bread is partially visible near the top edge of the plate. The plate is resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken thighs, bone-in and skin-on
1 cup onion, finely chopped
1 cup carrot, diced
1 cup celery, diced
4 cloves garlic, minced
1 cup dry white wine
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
1 tablespoon tomato paste
2 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 bay leaf
Salt and pepper, to taste
2 tablespoons olive oil
Zest of 1 lemon
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Season the chicken thighs generously with salt and pepper.
Step 2: Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Step 3: Add the chicken thighs skin side down and sear for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove the chicken and set aside.
Step 4: In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
Step 5: Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 3-4 minutes.
Step 6: Stir in the diced tomatoes, chicken broth, tomato paste, thyme, rosemary, bay leaf, and lemon zest. Mix well.
Step 7: Return the seared chicken thighs to the pot, making sure they are submerged in the sauce.
Step 8: Cover the pot and reduce the heat to low. Simmer for about 1 hour, or until the chicken is tender and cooked through.
Step 9: Taste the sauce and adjust the seasoning with salt and pepper as needed.
Step 10: Let the dish rest for 10-15 minutes before serving to allow the flavors to meld.

Tips & Variations

Use bone-in, skin-on chicken thighs for the best flavor and tenderness.
Substitute dry white wine with chicken broth for a non-alcoholic version.
Add a splash of heavy cream at the end for a richer sauce.
Serve with creamy polenta or mashed potatoes to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. The flavors often deepen the next day, making it a great make-ahead meal.

How to Serve

The image shows a pan with five cooked chicken thighs in a rich sauce. Each chicken piece has a golden-brown skin and is topped with small chunks of orange carrots and yellow onion. Bright green parsley leaves are scattered on top of the chicken and sauce, with a sprig of thyme resting on the chicken near the center. The sauce is a thick orange-brown color, filling the pan around the chicken. The pan has a visible black handle, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

While chicken breasts can be used, thighs are preferred due to their higher fat content and tenderness, making them less likely to dry out during braising.

Is it necessary to sear the chicken before braising?

Searing the chicken adds a rich depth of flavor and a beautiful color to the dish, but you can skip this step if you’re short on time, though the final flavor might be less robust.