Chicken Thigh Osso Bucco (Printable Version)
Braised chicken thighs in tomato and white wine sauce, brightened with lemon zest and parsley; serve with polenta or mashed potatoes.
# What You'll Need:
→ Meats
01 - 8 bone-in, skinless chicken thighs
→ Vegetables
02 - 1 large onion, finely diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 4 cloves garlic, minced
06 - 1 can (14 oz) diced tomatoes
07 - Zest of 1 lemon
08 - 1/4 cup chopped flat-leaf parsley
→ Liquids
09 - 1 cup dry white wine
10 - 1 1/2 cups chicken stock
→ Pantry & Spices
11 - 1/4 cup all-purpose flour (or gluten-free alternative)
12 - 2 tablespoons olive oil
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon dried thyme
16 - 1 bay leaf
# How to Make It:
01 - Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Lightly dredge each thigh in flour, shaking off any excess.
02 - Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs on both sides until golden brown, approximately 4 minutes per side. Transfer to a plate and set aside.
03 - In the same pot, add the diced onion, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables have softened. Add the minced garlic and cook for an additional minute until fragrant.
04 - Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce for 2 to 3 minutes.
05 - Add the diced tomatoes, chicken stock, dried thyme, and bay leaf. Return the browned chicken thighs to the pot and bring everything to a gentle simmer.
06 - Cover the pot and cook over low heat for 1 hour, stirring occasionally, until the chicken is fall-off-the-bone tender.
07 - Remove the lid for the last 15 minutes of cooking to allow the sauce to reduce and thicken to your desired consistency.
08 - Stir in the lemon zest and chopped parsley just before serving. Adjust seasoning with salt and pepper to taste. Serve hot alongside polenta, mashed potatoes, or crusty bread.
# Expert Tips:
01 -
- Chicken thighs braise into something so tender the meat practically slides off the bone, and the sauce tastes like it cooked all day even though you barely touched it.
- It uses one pot, which means you get the warmth and depth of a Sunday project with the cleanup of a weeknight dinner.
02 -
- Crowding the pot during the searing step steams the chicken instead of browning it, so work in two batches if your pot is not wide enough.
- The sauce will look thin when you first cover the pot, but trust the braise and it will come together on its own by the end.
03 -
- A splash of balsamic vinegar stirred in during the last few minutes adds a layer of sweetness and tang that makes people close their eyes when they take the first bite.
- Tuck two or three anchovy fillets into the vegetable base while it cooks if you want a deeper savory note without anyone ever guessing they are there.