Osso Buco Style Chicken Thighs
Transform your weeknight dinner routine with this flavor-packed Osso Buco Style Chicken Thighs recipe, a hearty twist on the classic Italian dish. Tender, bone-in chicken thighs are seared to golden perfection, then gently braised in a luscious sauce of white wine, crushed tomatoes, and fragrant herbs. A medley of caramelized onions, carrots, and celery lends a rich depth, while a finishing touch of lemon zest and fresh parsley brightens every bite. Ready in under two hours, this comforting dish is perfect for pairing with creamy polenta, buttery mashed potatoes, or crusty bread to soak up the velvety sauce. Ideal for cozy family meals or dinner parties alike, this recipe brings warming flavors and elegant simplicity to your table.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, finely chopped
- 1 large Carrot, finely diced
- 1 large Celery stalk, finely diced
- 4 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 2 cups Chicken stock
- 1 15-ounce can Canned crushed tomatoes
- 4 sprigs Fresh thyme
- 1 leaf Bay leaf
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Lightly dredge the chicken thighs in all-purpose flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of unsalted butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and sear the other side for another 3-4 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the pan.
Add the chopped onion, carrot, and celery to the pan. Cook for 6-8 minutes until softened, stirring occasionally.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the white wine, scraping the bottom of the pan to deglaze and loosen any browned bits. Simmer for 3-4 minutes until the wine has slightly reduced.
Stir in the chicken stock and crushed tomatoes. Mix well to combine.
Nestle the seared chicken thighs back into the pan, skin-side up. Add the thyme sprigs and bay leaf to the sauce.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let it cook for 60 minutes, occasionally spooning sauce over the chicken thighs.
Remove the lid and continue cooking uncovered for another 15-20 minutes to allow the sauce to thicken slightly.
Stir in the lemon zest and sprinkle with freshly chopped parsley just before serving.
Serve hot, accompanied by polenta, mashed potatoes, or crusty bread, to soak up the rich sauce.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.9 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 782 mg | 17% | |
*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.
