Osso Buco Chicken
Elevate your dinner table with the warm, savory flavors of Osso Buco Chicken—a modern twist on the Italian classic. This comforting dish features bone-in, skin-on chicken thighs that are seared to golden perfection before being braised in a rich, aromatic sauce of dry white wine, chicken stock, and crushed tomatoes. Enhanced by the earthy trio of onions, carrots, and celery, and infused with fresh thyme and a hint of bay leaf, every bite bursts with depth of flavor. Topped with a zesty gremolata of lemon, parsley, and garlic, this one-pot wonder is perfect for impressing guests or savoring a cozy family meal. Ready in just over an hour, it’s best served with creamy polenta, velvety mashed potatoes, or crusty bread to soak up the luscious sauce. Looking for a hearty, gourmet dinner idea? This braised Osso Buco Chicken recipe is a must-try!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 cups dry white wine
- 1.5 cups chicken stock
- 1 cups crushed tomatoes
- 3 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 teaspoons lemon zest
- 2 tablespoons fresh parsley, finely chopped
- 1 clove garlic clove, finely grated (for gremolata)
Instructions
Preheat your oven to 325°F (165°C).
In a shallow dish, combine flour, salt, and black pepper. Dredge the chicken thighs in the mixture, shaking off any excess.
In a large oven-safe pot or Dutch oven, heat olive oil and butter over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove from the pot and set aside.
Reduce the heat to medium and add chopped onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let the wine simmer until reduced by half, about 3 minutes.
Stir in chicken stock and crushed tomatoes. Add the thyme sprigs and bay leaf. Return the chicken thighs to the pot, nestling them into the sauce.
Cover the pot with a lid and transfer it to the preheated oven. Bake for 60 minutes, or until the chicken is tender and fully cooked.
While the chicken cooks, prepare the gremolata by combining lemon zest, parsley, and grated garlic in a small bowl. Mix well and set aside.
Remove the pot from the oven and discard the thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the Osso Buco Chicken hot, topped with the fresh gremolata. Pair with creamy polenta, mashed potatoes, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
33235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2169.7 g | 274% | |
| Saturated Fat | 636.0 g | 314% | |
| Polyunsaturated Fat | 27.4 g | ||
| Cholesterol | 8348 mg | 274% | |
| Sodium | 35478 mg | 152% | |
| Total Carbohydrate | 1038.7 g | 37% | |
| Dietary Fiber | 146.1 g | 51% | |
| Total Sugars | 259.7 g | ||
| Protein | 1981.0 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3863 mg | 29% | |
| Iron | 177.5 mg | 97% | |
| Potassium | 38553 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
