Chicken Thigh Osso Bucco (Printer-friendly)
Braised chicken thighs in tomato, white wine and herb sauce, finished with lemon zest and parsley.
# 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 tbsp olive oil
13 - 1 tsp salt
14 - 1/2 tsp black pepper
15 - 1/2 tsp dried thyme
16 - 1 bay leaf
# How to Prepare:
01 - Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on all sides. Dredge each thigh lightly in flour, shaking off any excess.
02 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs in batches, browning both sides for about 4 minutes per side until a deep golden crust forms. 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 are softened and fragrant. Add the minced garlic and cook for 1 additional minute, stirring constantly.
04 - Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine reduce for 2 to 3 minutes.
05 - Add the diced tomatoes with their juices, chicken stock, dried thyme, and bay leaf. Stir to combine and return the seared chicken thighs to the pot, nestling them into the liquid.
06 - Bring the liquid to a gentle simmer. Cover the pot with a tight-fitting lid, reduce the heat to low, and cook 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 - Remove from heat and discard the bay leaf. Stir in the lemon zest and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Serve hot over polenta, mashed potatoes, or alongside crusty bread.
# Expert Advice:
01 -
- Chicken thighs braise into something outrageously tender without the cost or fuss of traditional veal shanks.
- The white wine and tomato sauce becomes so rich you will want to eat it with a spoon straight from the pot.
- It is a one pot meal that makes your kitchen smell like a Tuscan trattoria on a rainy evening.
02 -
- Do not rush the searing step because a pale chicken thigh will not deliver the deep flavor that makes this dish special.
- If the sauce tastes flat at the end, a splash of balsamic vinegar or a minced anchovy fillet stirred in during braising will wake it up beautifully.
03 -
- A heavy dutch oven with a tight fitting lid is the single most important tool here because even heat distribution prevents hot spots that cause burning.
- Pour yourself a glass of the same wine you cook with and the whole experience becomes a quiet act of self care rather than just making dinner.