Chicken Thigh Osso Bucco (Printable)
Braised chicken thighs in tomato and white wine, finished with lemon zest and parsley. Serves 4.
# What You Need:
→ Meats
01 - 8 bone-in, skinless chicken thighs
→ Vegetables
02 - 1 large yellow onion, finely diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 4 cloves garlic, minced
06 - 1 can (14 oz) diced tomatoes
07 - Zest of 1 lemon
08 - 1/4 cup fresh flat-leaf parsley, chopped
→ Liquids
09 - 1 cup dry white wine
10 - 1 1/2 cups chicken stock
→ Pantry & Spices
11 - 1/4 cup all-purpose flour (or gluten-free alternative)
12 - 2 tablespoons olive oil
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon dried thyme
16 - 1 bay leaf
# How To Make It:
01 - Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. Lightly dredge each thigh in flour, shaking off any excess coating.
02 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if needed, sear the chicken thighs until golden brown on both sides, approximately 4 minutes per side. Transfer the browned chicken to a plate and set aside.
03 - In the same pot, add the diced onion, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant. Add the minced garlic and continue cooking for 1 additional minute.
04 - Pour the dry white wine into the pot, scraping up any browned bits from the bottom of the pan to deglaze. Allow the wine to reduce for 2 to 3 minutes.
05 - Add the diced tomatoes with their juices, chicken stock, dried thyme, and bay leaf. Stir to combine and return the seared chicken thighs to the pot, nestling them into the liquid. Bring to a gentle simmer.
06 - Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 1 hour, stirring occasionally, until the chicken is fall-off-the-bone tender.
07 - Remove the lid for the final 15 minutes of cooking to allow the sauce to reduce and thicken to your desired consistency.
08 - Remove from heat and stir in the lemon zest and fresh parsley. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot over polenta, alongside mashed potatoes, or with crusty bread to soak up the sauce.
# Expert Suggestions:
01 -
- Chicken thighs give you all the luxury of osso bucco without the hefty price tag or hours of babysitting.
- The white wine and tomato sauce creates this velvety braising liquid that you will want to sop up with every piece of bread in the house.
- It is genuinely a one pot meal, so cleanup is as satisfying as dinner itself.
02 -
- Do not rush the searing step because that golden crust is where the deepest flavor begins and there is no way to fake it later.
- A splash of balsamic vinegar added during the last 15 minutes of braising adds a tangy depth that will make people ask what your secret is.
03 -
- Let the finished braise rest for 10 minutes off the heat before serving because the sauce settles and the flavors meld in ways that immediate serving never allows.
- A couple of mashed anchovy fillets dissolved into the vegetable base add umami without any fishy taste, and this is the kind of secret that separates a good braise from an unforgettable one.