Name: Chicken Thigh Osso Bucco: An Amazing Ultimate Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 4 chicken thighs, bone-in and skin-on; Salt and pepper, to taste; 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; Zest of 1 lemon; 2 tablespoons olive oil; Fresh parsley, chopped (for garnish)

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Introduction

Chicken Thigh Osso Bucco is a comforting, flavorful dish that elevates tender chicken thighs with a rich, aromatic tomato-based sauce. This recipe offers a simple yet elegant meal perfect for family dinners or special occasions.

The image shows a white plate with a serving of mashed potatoes as the back layer, creamy and slightly textured with bits of herbs sprinkled on top. In front, there is a thick, golden-brown cooked piece of chicken, glistening with a rich brown sauce that pools around it on the plate. Small chunks of orange carrots and finely chopped green herbs sit on top of the chicken, adding color and texture contrast. The plate rests on a white marbled surface. 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: Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
Step 3: Add the chicken thighs skin side down and sear for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove the chicken and set aside.
Step 4: In the same pot, sauté onion, carrot, and celery for about 5 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
Step 5: Pour in the white wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for 3-4 minutes.
Step 6: Stir in the diced tomatoes, chicken broth, tomato paste, thyme, rosemary, bay leaf, and lemon zest, mixing well.
Step 7: Return the seared chicken thighs to the pot, making sure they are submerged in the sauce.
Step 8: Cover the pot, reduce heat to low, and simmer for about 1 hour until the chicken is tender and fully cooked.
Step 9: Taste the sauce and adjust seasoning with salt and pepper as needed.
Step 10: Let the dish rest for 10-15 minutes before serving to allow the flavors to meld.

Tips & Variations

For extra depth, add a splash of balsamic vinegar or a pinch of red pepper flakes when adding tomatoes.
Serve over creamy polenta, mashed potatoes, or wide pasta noodles for a complete meal.
Use bone-in, skin-on chicken drumsticks if thighs are unavailable.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.

How to Serve

A white plate holds a piece of golden brown cooked chicken topped with small diced orange carrots and chopped green herbs. The chicken sits in a shiny brown sauce that spreads across the base of the plate. Behind the chicken, there is a mound of creamy white mashed potatoes sprinkled with green herbs. The whole dish is presented 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 boneless chicken thighs instead?

Yes, but the flavor and texture will differ slightly. Bone-in thighs provide more richness and tenderness to the dish.

What wine is best for this recipe?

A dry white wine such as Sauvignon Blanc or Pinot Grigio works well to add acidity and depth without overpowering the flavors.