Osso Bucco Style Chicken
Indulge in the comforting flavors of Osso Bucco Style Chicken, a delightful twist on the Italian classic that swaps veal for tender, slow-cooked chicken legs. Perfectly browned and then simmered to perfection in a rich medley of crushed tomatoes, aromatic vegetables, dry white wine, and fresh herbs, this dish is bursting with savory depth. The chicken becomes irresistibly tender, infused with layers of flavor during its slow braise. Serve it over creamy polenta, buttery mashed potatoes, or al dente pasta, and top it off with vibrant parsley and a hint of lemon zest for a fresh, zesty finish. Ideal for cozy dinners or special occasions, this one-pot meal is a showstopper that’s as comforting as it is elegant.
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Recipe Information
Ingredients
- 4 pieces Chicken legs (drumstick and thigh attached)
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Onion, finely chopped
- 2 medium Carrots, peeled and diced
- 2 large Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 0.5 cups Dry white wine
- 1 can (28 oz) Crushed tomatoes
- 1.5 cups Chicken stock
- 1 piece Bay leaf
- 3 pieces Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 teaspoon Lemon zest (optional, for garnish)
Instructions
Season the chicken legs with salt and pepper. Lightly dredge them in flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium-high heat until hot. Brown the chicken legs on all sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, reduce the heat to medium. Add the onions, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the wine is reduced slightly.
Stir in the crushed tomatoes and chicken stock. Add the bay leaf and thyme sprigs, then return the chicken legs to the pot. Ensure they are mostly submerged in the sauce.
Bring the mixture to a gentle simmer. Cover the pot and cook over low heat for 1 to 1.5 hours, or until the chicken is tender and falling off the bone.
Remove the bay leaf and thyme sprigs. Adjust seasoning with additional salt and pepper, to taste.
Serve the Osso Bucco Style Chicken over creamy polenta, mashed potatoes, or pasta. Garnish with freshly chopped parsley and lemon zest for a bright finish.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 12.1 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 127 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1855 mg | 39% | |
*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.
