Chicken Osso Buco
Transform your dinner table with this flavorful and hearty Chicken Osso Buco, a comforting twist on the Italian classic. Tender, bone-in chicken thighs are seared to golden perfection and braised in a rich, aromatic sauce packed with aromatics like garlic, carrots, celery, and onions, along with the bold flavors of dry white wine, tomatoes, and fresh thyme. This one-pot recipe is simmered to create a melt-in-your-mouth chicken dish that's perfect for cool evenings or elegant dinner gatherings. Garnished with a refreshing sprinkle of parsley and zesty lemon zest, this rustic meal shines when paired with creamy polenta, velvety mashed potatoes, or crusty bread to soak up the savory sauce. Indulge in the ultimate comfort food with this easy-to-follow Chicken Osso Buco recipe that brings gourmet flavor to your weeknight or weekend cooking.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 onion, finely diced
- 4 garlic cloves, minced
- 0.5 cups dry white wine
- 1 cups chicken stock
- 1 cups canned diced tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 4 fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoons lemon zest (for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season all sides with salt and pepper. Dredge in flour, shaking off any excess.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken thighs, skin side down first, until golden brown (about 4-5 minutes per side). Transfer to a plate and set aside.
In the same skillet, reduce the heat to medium and add the diced carrots, celery, and onion. Cook until softened, about 5-7 minutes, stirring occasionally.
Add the minced garlic and cook for another minute until fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
Stir in the chicken stock, diced tomatoes, tomato paste, bay leaf, and thyme sprigs. Mix to combine and bring the sauce to a gentle simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet with a lid and lower the heat to maintain a simmer. Cook for 35-40 minutes, or until the chicken is tender and cooked through (165°F internal temperature).
Remove the bay leaf and thyme sprigs. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish the dish with freshly chopped parsley and lemon zest. Serve hot, paired with polenta, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.3 g | 268% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 3867 mg | 168% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 30.7 g | ||
| Protein | 190.4 g | 381% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4354 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
