Braised Chicken Thigh Osso Buco – Cozy Italian-Inspired Meal

Chicken Thigh Osso Bucco

Chicken thigh osso bucco is a rustic, comforting dish that transforms humble ingredients into a rich, slow-simmered masterpiece. Inspired by the traditional Italian osso bucco made with veal shanks, this version uses budget-friendly, flavorful bone-in chicken thighs for a dish that’s just as tender and satisfying—but quicker and more accessible.

The chicken is braised in a fragrant mix of tomatoes, white wine, garlic, and aromatic vegetables until it’s falling-off-the-bone tender. The result is a savory, slightly tangy sauce that begs to be soaked up with crusty bread or spooned over creamy polenta or mashed potatoes.

Perfect for a cozy dinner, easy entertaining, or even meal prep, this chicken osso bucco is a modern twist on a beloved classic that feels fancy without the fuss.

Ingredients Overview

This dish uses pantry staples and fresh aromatics to create a deeply flavorful braising liquid that complements the richness of chicken thighs.

Bone-In, Skin-On Chicken Thighs – The star of the dish. Bone-in thighs stay juicy and flavorful during braising, and the skin adds richness. You can remove the skin if preferred.

Carrots, Celery, and Onion (Soffritto) – These form the aromatic base of the sauce. Dice them finely so they melt into the braising liquid.

Garlic – Adds warmth and depth to the sauce. Use fresh garlic for the best flavor.

Crushed Tomatoes or Tomato Passata – Provides body and acidity to the sauce. Crushed tomatoes give texture, while passata creates a smoother finish.

White Wine – A dry white wine deglazes the pan and adds subtle acidity and complexity. If you prefer not to use alcohol, substitute with chicken broth and a splash of lemon juice.

Chicken Broth – Adds richness and volume to the sauce. Choose a low-sodium version so you can control the seasoning.

Bay Leaf and Fresh Thyme – Essential herbs for building slow-cooked flavor. Bay leaf adds earthiness; thyme adds brightness.

Lemon Zest or Gremolata (for serving) – Adds a fresh, citrusy note that balances the rich sauce and enhances the final dish.

Olive Oil – Used for browning the chicken and sautéing the vegetables.

Salt and Black Pepper – Season at each stage to bring out flavor.

Optional Additions – A pinch of red pepper flakes for subtle heat, or a splash of balsamic for sweetness.

Step-by-Step Instructions

1. Sear the Chicken
   Pat 6 bone-in, skin-on chicken thighs dry and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or deep skillet over medium-high heat. Sear the thighs skin-side down for 4–5 minutes until golden brown. Flip and sear 2–3 minutes more. Remove and set aside.
2. Sauté the Aromatics
   In the same pot, reduce heat to medium. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5–7 minutes until softened and lightly caramelized. Stir in 3 minced garlic cloves and cook for 1 minute.
3. Deglaze and Build the Sauce
   Pour in ¾ cup dry white wine and scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly. Stir in 1½ cups crushed tomatoes, 1 cup chicken broth, 1 bay leaf, and 1 teaspoon chopped fresh thyme.
4. Return the Chicken
   Nestle the chicken thighs into the sauce, skin-side up. The liquid should come about ⅔ of the way up the chicken. Bring to a simmer.
5. Braise the Chicken
   Cover the pot with a lid and simmer on low heat for 35–40 minutes, or until the chicken is tender and the sauce has thickened. Alternatively, transfer to a 350°F (175°C) oven and bake covered for the same amount of time.
6. Finish and Serve
   Discard the bay leaf. Taste and adjust seasoning with salt and pepper. For brightness, stir in 1 teaspoon lemon zest or top each serving with a spoonful of gremolata (chopped parsley, lemon zest, and garlic).
7. Serve Over Your Favorite Base
   Spoon the chicken and sauce over creamy polenta, mashed potatoes, risotto, or buttered noodles.

Tips, Variations & Substitutions

Make It Lighter – Remove the chicken skin after searing to reduce fat content. Use low-sodium broth and skip the wine if preferred.

Gremolata Option – Mix together 1 tablespoon lemon zest, 1 minced garlic clove, and 2 tablespoons chopped parsley for a fresh, traditional garnish.

Vegetable Additions – Add sliced mushrooms, olives, or a handful of baby spinach at the end for variety.

Wine Substitutes – Use chicken broth + 1 tablespoon lemon juice or white wine vinegar for a non-alcoholic alternative.

Gluten-Free – The dish is naturally gluten-free. Just pair it with a GF starch like polenta, rice, or mashed potatoes.

Slow Cooker Option – Brown the chicken and sauté aromatics on the stovetop, then transfer everything to a slow cooker. Cook on low for 6–7 hours.

Serving Ideas & Occasions

Chicken thigh osso bucco is perfect for:

• Cozy family dinners
• Casual dinner parties
• Make-ahead meals or meal prep
• A romantic at-home date night

Serve with:

• Creamy polenta or mashed potatoes
• Crusty bread to soak up the sauce
• Steamed green beans or roasted root veggies
• A glass of dry white wine

Nutritional & Health Notes

This dish offers:

• High-quality protein from chicken thighs
• A rich source of vitamins A and C from carrots and tomatoes
• Lycopene from tomatoes (antioxidant)
• Customizable fat and sodium content based on broth and cooking oil choices

To lighten the meal:

• Trim chicken fat
• Serve with cauliflower mash
• Use minimal oil and low-sodium broth

FAQs

Can I make this with boneless chicken thighs?
Yes, but bone-in thighs give more flavor and hold up better during braising. If using boneless, reduce cook time to 25–30 minutes.

Can I freeze chicken osso bucco?
Absolutely. Let it cool completely, then freeze in airtight containers. Reheat gently on the stovetop or in the oven with a splash of broth.

Can I use red wine instead of white?
Yes. Red wine will give a deeper, richer sauce—more like a coq au vin flavor profile. Still delicious, just different.

What’s the best side for this dish?
Creamy polenta is classic, but mashed potatoes, egg noodles, or crusty bread all work well. Choose something to soak up the sauce.

How do I thicken the sauce?
Let it simmer uncovered for the last 10 minutes of cooking to reduce. Or mash a few of the carrots into the sauce for natural thickening.

Can I make this dairy-free?
Yes—there’s no dairy in the base recipe. Just skip butter if using, and avoid adding cheese to your side dish.

Can I make this ahead?
Yes. The flavor improves after a day in the fridge. Reheat gently and serve fresh toppings right before eating.

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