Chicken Thigh Osso Bucco: An Amazing Ultimate Recipe
Chicken Thigh Osso Bucco is a comforting and flavorful Italian-inspired braised chicken dish featuring tender, bone-in chicken thighs slowly cooked in a rich tomato and white wine sauce with aromatic vegetables and herbs. This recipe offers a delicious twist on traditional osso bucco by using chicken thighs for a quicker, yet equally satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Chicken
- 4 chicken thighs, bone-in and skin-on
Vegetables and Aromatics
- 1 cup onion, finely chopped
- 1 cup carrot, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
Liquids & Sauces
- 1 cup dry white wine
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 tablespoon tomato paste
Herbs & Seasonings
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 bay leaf
- Salt and pepper, to taste
- Zest of 1 lemon
Oils & Garnish
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Chicken: Season the chicken thighs generously with salt and pepper to enhance flavor and promote a nice crust during searing.
- Heat Oil: In a large, heavy-bottomed pot, heat olive oil over medium-high heat until shimmering to prepare for searing the chicken and sautéing vegetables.
- Sear Chicken: Place chicken thighs skin side down in the pot and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 5 minutes. Remove chicken from pot and set aside.
- Sauté Vegetables: Using the same pot with the flavorful fond left behind, add onion, carrot, and celery. Cook for 5 minutes until they soften. Add garlic and cook for 1 additional minute until fragrant.
- Deglaze Pot: Pour in the white wine and scrape the bottom of the pot to lift any browned bits. Let the wine simmer for 3-4 minutes so it slightly reduces and concentrates in flavor.
- Add Remaining Ingredients: Stir in diced tomatoes, chicken broth, tomato paste, fresh thyme, rosemary, bay leaf, and lemon zest to build a rich braising liquid.
- Return Chicken: Nestle the seared chicken thighs back into the pot, ensuring they are mostly submerged in the sauce for even cooking.
- Braise: Cover the pot and reduce heat to low. Let the dish simmer gently for about 1 hour until the chicken is tender, moist, and cooked through.
- Taste and Adjust: Remove the lid and taste the sauce, then add more salt and pepper as needed to balance the flavors.
- Rest: Turn off the heat and allow the dish to rest for 10-15 minutes to let flavors meld and the sauce thicken slightly before serving.
Notes
- Use bone-in, skin-on chicken thighs for best flavor and moisture retention.
- Make sure to sear the chicken thoroughly to develop deep flavor from the browning process.
- Simmer gently during braising to keep the chicken tender and prevent the sauce from burning.
- Fresh herbs like thyme and rosemary elevate the dish’s aroma but dried herbs can be substituted if necessary.
- Letting the dish rest off heat helps thicken the sauce and enhances flavor melding.
- Serve garnished with chopped fresh parsley for color and freshness.
Keywords: Chicken Thigh Osso Bucco, braised chicken, Italian chicken recipe, chicken thighs, one pot chicken, comfort food
