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Chicken Thigh Osso Bucco

Chicken Thigh Osso Bucco: Your New Favorite Comfort Dish

Discover Chicken Thigh Osso Bucco, a comforting dish with tender chicken thighs slowly braised in a rich sauce with vegetables and herbs.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braise
  • 4 pieces Bone-in, skin-on chicken thighs or chicken legs as substitute
  • 1 medium Onion yellow or white for best results
  • 1 large Carrot or parsnips for a unique twist
  • 2 stalks Celery for savory texture
  • 4 cloves Garlic fresh cloves preferred
  • 1 cup Dry white wine or chicken broth for a non-alcoholic version
  • 1 can Diced tomatoes canned or fresh when in season
  • 2 cups Chicken broth low-sodium recommended
  • 2 tablespoons Tomato paste can be omitted if unavailable
  • 2 teaspoons Fresh thyme or dried thyme, reduce amount by half
  • 2 teaspoons Fresh rosemary or sage if unavailable
  • 1 leaf Bay leaf remove before serving
  • to taste Salt and pepper for seasoning
  • 2 tablespoons Olive oil or canola oil as substitute
  • 1 teaspoon Lemon zest orange zest can be an alternative
  • 1/4 cup Fresh parsley for garnish, optional

Equipment

  • Heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. Season the bone-in, skin-on chicken thighs generously with salt and freshly cracked pepper.
  2. In a heavy-bottomed pot, pour in olive oil and heat over medium-high heat.
  3. Place the seasoned chicken thighs skin side down into the hot oil and sear undisturbed for 5-7 minutes.
  4. Flip the chicken and sear for an additional 5 minutes before removing them from the pot to rest.
  5. In the same pot, add chopped onion, diced carrot, and celery. Sauté for about 5 minutes until softened.
  6. Add minced garlic and cook for another minute until fragrant.
  7. Pour in the dry white wine, scraping up browned bits from the pot, and let simmer for 3-4 minutes.
  8. Stir in the diced tomatoes, chicken broth, tomato paste, thyme, rosemary, bay leaf, and lemon zest.
  9. Gently place the seared chicken thighs back into the pot, ensuring they are immersed in the sauce.
  10. Cover the pot and reduce heat to low, letting it simmer gently for about 1 hour.
  11. Taste the sauce and adjust seasoning if necessary before serving.
  12. Let it rest for 10-15 minutes after cooking before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Browning the chicken thighs enhances the flavor and ensures a delightful result. Always taste and adjust the seasoning before serving. Fresh herbs are recommended for the best aromatic notes.

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