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Chicken Thigh Osso Bucco

Irresistible Chicken Thigh Osso Bucco for Cozy Dinners

This Chicken Thigh Osso Bucco is a comforting twist on a classic dish, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3 lbs bone-in, skin-on chicken thighs
For the Coating
  • 1 cup all-purpose flour can substitute with gluten-free flour if needed
For Searing
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
For the Aromatics
  • 1 large onion, finely chopped substitute with shallots for a milder taste
  • 2 medium carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
For the Sauce
  • 1 cup dry white wine (Sauvignon Blanc) select a drinkable quality wine
  • 1 cup low-sodium chicken broth
  • 1 can crushed tomatoes fresh tomatoes can work as an alternative
For Seasoning
  • 1 tsp dried thyme fresh herbs can be substituted at a 3:1 ratio
  • 1 leaf bay leaf
  • to taste salt
  • to taste pepper
For Garnish
  • 1/4 cup fresh parsley, chopped

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Begin by patting the chicken thighs dry with paper towels. Season generously with salt and pepper, then dredge in flour.
  2. In a Dutch oven, heat olive oil and butter over medium-high heat. Sear chicken thighs skin-side down until browned, about 4-5 minutes.
  3. Flip the chicken and sear the other side for another 4-5 minutes. Remove from pot and set aside.
  4. Add the chopped onion, carrots, and celery to the pot and sauté for 6-8 minutes until softened. Add minced garlic and sauté for another minute.
  5. Pour in the wine and deglaze the pot, scraping up brown bits. Simmer for 2-3 minutes until the wine reduces.
  6. Stir in crushed tomatoes, chicken broth, thyme, and bay leaf. Bring to a simmer and return chicken to the pot, submerged halfway.
  7. Cover and simmer for 45-60 minutes until chicken is tender and reaches an internal temperature of 165°F.
  8. Remove the bay leaf, taste and adjust seasoning. Serve over risotto or salad, garnished with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 2mgIron: 15mg

Notes

Make the sauce a day in advance for deeper flavors. Serve with gremolata for added brightness.

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