Name: Chicken Thigh Osso Bucco: An Amazing Ultimate Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 4 chicken thighs, bone-in and skin-on; Salt and pepper, to taste; Zest of 1 lemon; 1 cup onion, finely chopped; 1 cup carrot, diced; 1 cup celery, diced; 4 cloves garlic, minced; 1 cup dry white wine; 1 can (14.5 oz) diced tomatoes; 2 cups chicken broth; 1 tablespoon tomato paste; 2 teaspoons fresh thyme, chopped; 1 teaspoon fresh rosemary, chopped; 1 bay leaf; 2 tablespoons olive oil; Fresh parsley, chopped (for garnish)

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Introduction

Chicken Thigh Osso Bucco offers a comforting twist on the classic Italian dish by using tender, juicy chicken thighs. Braised in a rich tomato and white wine sauce, this meal is both flavorful and satisfying—perfect for a cozy dinner.

A white plate holds a dish with two main layers. The bottom layer is creamy mashed potatoes in an off-white color with a smooth, slightly fluffy texture, spread thickly at the back of the plate. On top, there is a golden-brown cooked piece of chicken with a shiny glaze of brown sauce covering it, making the surface look moist and rich. Small pieces of bright orange carrots and chopped green herbs are scattered over the chicken, adding color contrast. The brown sauce pools around the chicken and spreads slightly onto the mashed potatoes. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken thighs, bone-in and skin-on
1 cup onion, finely chopped
1 cup carrot, diced
1 cup celery, diced
4 cloves garlic, minced
1 cup dry white wine
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
1 tablespoon tomato paste
2 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 bay leaf
Salt and pepper, to taste
2 tablespoons olive oil
Zest of 1 lemon
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Season the chicken thighs generously with salt and pepper.
Step 2: In a large, heavy-bottomed pot, heat olive oil over medium-high heat.
Step 3: Add the chicken thighs skin side down. Sear for 5–7 minutes until golden brown, then flip and cook for another 5 minutes. Remove the chicken and set aside.
Step 4: In the same pot, add onion, carrot, and celery. Sauté for about 5 minutes until softened.
Step 5: Add the garlic and cook for 1 minute until fragrant.
Step 6: Pour in the white wine, scraping the pot’s bottom to release browned bits. Simmer for 3–4 minutes.
Step 7: Stir in diced tomatoes, chicken broth, tomato paste, thyme, rosemary, bay leaf, and lemon zest. Mix well.
Step 8: Return the chicken thighs to the pot, making sure they are submerged in the sauce.
Step 9: Cover the pot, reduce heat to low, and simmer for about 1 hour until the chicken is tender and fully cooked.
Step 10: Taste the sauce and adjust salt and pepper as needed.
Step 11: Let the dish rest for 10–15 minutes before serving to let flavors meld.

Tips & Variations

For extra depth, add a splash of dry white vermouth instead of regular white wine.
Serve over creamy polenta or mashed potatoes to soak up the delicious sauce.
If fresh herbs aren’t available, substitute with 1 teaspoon dried thyme and ½ teaspoon dried rosemary.
To make it gluten-free, ensure your chicken broth has no added gluten-containing ingredients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the chicken from drying out. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The dish shows one piece of cooked chicken with a golden brown crispy skin on top, covered with small pieces of orange cooked carrots and green chopped herbs. The chicken sits in a rich, brown gravy sauce that spreads around it on the plate. Behind the chicken, there is a smooth, creamy white mound of mashed potatoes with small green herb dots sprinkled on top. The food is placed in the middle of a plain white plate, which rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

While chicken breasts can be used, thighs are preferred for their higher fat content which keeps the meat tender during braising. Breasts may dry out with long cooking.

What can I substitute for white wine?

If you prefer not to use wine, you can substitute with more chicken broth and a splash of lemon juice or white grape juice for acidity and flavor.