Chicken Thigh Osso Bucco for Cozy Weekend Cooking
Chicken thigh osso bucco is a rich, slow-braised dish made with bone-in chicken thighs, aromatic vegetables, white wine, and tomatoes. Finished with a bright gremolata, it’s a comforting Italian classic made easy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
Scale
6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/2 cup dry white wine
1 (14.5 oz) can crushed tomatoes
1 cup low-sodium chicken broth
2 bay leaves
4–5 sprigs fresh thyme
Salt and black pepper to taste
Optional Gremolata:
Zest of 1 lemon
2 tablespoons chopped fresh parsley
1 clove garlic, minced
Instructions
- Pat chicken dry and season with salt and pepper.
- Heat oil in a Dutch oven. Sear chicken skin-side down until golden, about 5–6 minutes. Flip and cook 3–4 minutes. Remove and set aside.
- Sauté onion, carrots, and celery until soft. Add garlic and cook 1 minute.
- Pour in wine and deglaze pan. Simmer 2–3 minutes.
- Add tomatoes, broth, bay leaves, and thyme. Stir well.
- Return chicken to the pot. Cover and simmer 30 minutes.
- Uncover and simmer another 15–20 minutes, until chicken is tender and sauce is thickened.
- Make gremolata by mixing lemon zest, parsley, and garlic. Sprinkle on top before serving.
Notes
Serve with polenta, potatoes, or crusty bread. Remove chicken skin for lighter option. Tastes even better the next day.