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Chicken Thigh Osso Bucco

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A comforting Italian-inspired braise made with bone-in, skin-on chicken thighs that cooks up in just over an hour. The chicken is simmered with carrots, onions, garlic, tomato paste, broth, and fragrant herbs until tender and flavorful. Serve over mashed potatoes or polenta for an easy yet elegant family-style main course.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 8 chicken thighs bone in, skin on
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • olive oil enough to cover bottom of pan
For the Sauce
  • 1 brown onion diced
  • 1 large carrot peeled, sliced, cut into quarters
  • 2 cloves garlic minced
  • 1 Tablespoon tomato paste
  • 1 cup halal chicken broth or non-alcoholic white cooking wine
  • 1 cup chicken stock
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
To Serve
  • parsley for garnish, optional

Equipment

  • Large heavy-bottomed pan
  • Plate (for dredging)
  • Tongs
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Mix the flour, salt, and pepper together on a plate. Dredge each chicken thigh in this mixture to coat all sides evenly.
  2. Pour enough olive oil to fully cover the base of a large, heavy saucepan. Warm over medium heat. Sear the chicken on both sides until golden brown, working in batches if needed. Set the browned chicken aside.
  3. Add a touch more olive oil to the pan if needed. Stir in the diced onion and carrot. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the minced garlic and stir constantly for 1 minute.
  4. Add the tomato paste, chicken broth or non-alcoholic wine, chicken stock, rosemary, and thyme to the pan. Stir well and let the mixture simmer until the liquid has reduced by about half.
  5. Return the seared chicken thighs to the pan, nestling them into the sauce. Lower the heat, cover the pan, and let everything cook gently for 45 to 50 minutes or until the chicken is cooked through.
  6. Plate the chicken over mashed potatoes or polenta. Spoon over the vegetables and sauce, and garnish with parsley if desired.

Nutrition

Calories: 485kcal

Notes

For the best results, use bone-in, skin-on chicken thighs to keep the meat juicy and flavorful during braising. You can substitute chicken broth for the non-alcoholic wine if preferred, and add a splash of white wine vinegar or lemon juice for extra brightness. The dish tastes even better the next day; store leftovers in the fridge for up to three days and reheat gently. Freezing is possible but may affect the texture. Serve with mashed potatoes, polenta, or crusty bread for soaking up the sauce.

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