Chicken Thigh Osso Bucco (Printable)
Tender braised chicken thighs in a tomato and white wine sauce, 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 tbsp olive oil
13 - 1 tsp salt
14 - 1/2 tsp black pepper
15 - 1/2 tsp dried thyme
16 - 1 bay leaf
# How to Make It:
01 - Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Dredge each thigh lightly in flour, shaking off any excess.
02 - Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, 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 have softened. Add the minced garlic and continue cooking for 1 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. 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, then return the browned chicken thighs to the pot, nestling them into the liquid. Bring everything to a gentle simmer.
06 - Cover the pot with a tight-fitting lid and reduce the heat to low. Braise 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 reduce and thicken to your desired consistency.
08 - Remove the pot from the heat. Discard the bay leaf. Stir in the lemon zest and chopped parsley. Taste and adjust the seasoning with additional salt and pepper as needed. Serve hot alongside creamy polenta, mashed potatoes, or crusty bread.
# Expert Suggestions:
01 -
- The braising liquid reduces into a sauce so rich and deep that nobody will believe it came together in one pot on a weeknight.
- Chicken thighs cost a fraction of what veal shanks run, but the end result feels just as special and indulgent.
02 -
- Do not skip the drying step because wet chicken will steam instead of sear, and you will lose that critical flavor foundation.
- The braise needs to stay at a gentle simmer, not a boil, or the chicken will tighten up and turn stringy instead of falling apart tender.
03 -
- Use a Dutch oven if you have one because the heavy cast iron distributes heat evenly and the tight fitting lid traps moisture perfectly.
- Pull the chicken from the fridge 20 minutes before cooking so it comes closer to room temperature and sears more evenly.