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Chicken Thigh Osso Bucco

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A comforting and hearty dish featuring juicy chicken thighs simmered in a rich sauce of white wine, tomatoes, and aromatic vegetables.

Ingredients

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  • 8 bone-in, skin-on chicken thighs (about 3 lbs)
  • 1/4 cup all-purpose flour (for dredging)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large onion (finely chopped)
  • 2 carrots (finely chopped)
  • 2 stalks celery (finely chopped)
  • 4 cloves garlic (minced)
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup low-sodium chicken broth
  • 28 oz can of crushed tomatoes
  • 1 teaspoon dried thyme (or 2 sprigs fresh)
  • 1 bay leaf
  • Salt and freshly ground black pepper (to taste)
  • Fresh parsley (for garnish)

Instructions

  1. Prepare the chicken: Pat the chicken thighs dry and season generously with salt and pepper.
  2. Dredge in flour: Place the flour in a shallow dish and dredge each chicken thigh.
  3. Sear the chicken: In a large Dutch oven, heat the olive oil and butter over medium-high heat. Sear the chicken thighs in batches for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
  4. Sauté the vegetables: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 6-8 minutes until softened.
  5. Add garlic: Add the minced garlic and cook for another minute until fragrant.
  6. Deglaze the pot: Pour in the white wine and scrape up any browned bits. Let it simmer for 2-3 minutes.
  7. Combine ingredients: Stir in the crushed tomatoes, chicken broth, thyme, and bay leaf.
  8. Simmer the chicken: Return the seared chicken to the pot, cover, and simmer for 45-60 minutes.
  9. Final touches: Remove the bay leaf and garnish with fresh parsley before serving.

Notes

Serve over creamy polenta or with rustic bread for dipping. Leftovers can deepen in flavor and are good for up to 4 days in the fridge.

Nutrition

Find it online: https://pinrecipezbylinaa.com/chicken-thigh-osso-bucco-comfort-food/

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