Chicken Thigh Osso Bucco (Printable)
Bone-in chicken thighs braised in tomato and white wine with vegetables, finished with lemon zest and parsley.
# What You’ll Need:
→ Meats
01 - 8 bone-in, skinless chicken thighs
→ Vegetables
02 - 1 large onion, finely diced
03 - 2 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 chopped flat-leaf parsley
→ 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 salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon dried thyme
16 - 1 bay leaf
# How-to Steps:
01 - Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Lightly dredge each thigh in flour, shaking off any excess.
02 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs in batches, about 4 minutes per side, until deeply golden brown. Transfer 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 have softened. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine reduce for 2 to 3 minutes.
05 - Add the diced tomatoes with their juices, chicken stock, dried thyme, and bay leaf. Nestle the browned chicken thighs back into the pot. Bring to a gentle simmer.
06 - Cover the pot with a tight-fitting lid and reduce heat to low. Cook for 1 hour, stirring occasionally, until the chicken is fork-tender and nearly falling off the bone.
07 - Remove the lid for the final 15 minutes of cooking to allow the sauce to thicken and concentrate in flavor.
08 - Remove from heat and stir in the lemon zest and chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot over polenta, mashed potatoes, or alongside crusty bread.
# Expert Advice:
01 -
- Chicken thighs cost a fraction of what veal shanks run, yet the braising technique delivers that same fall apart tenderness that makes osso buco feel like a celebration.
- The white wine and tomato sauce reduces into something so rich and velvety that you will catch yourself eating it off a spoon before dinner even starts.
02 -
- Crowding the pot during browning is the fastest way to steam the chicken instead of searing it, so work in batches and give each thigh enough room to develop a proper crust.
- Do not skip the flour dredge because that thin coating helps thicken the sauce as the chicken braises and gives the thighs a texture that would otherwise be missing.
03 -
- Let the chicken come to room temperature for about 15 minutes before searing because cold meat straight from the refrigerator lowers the oil temperature and prevents a good crust from forming.
- A glass of the same white wine you cook with makes an effortless pairing, so pick something you genuinely enjoy drinking.