Chicken Thigh Osso Buco

I was browsing through JoCooks’ cookbook “30 Minute One-Pot Meals” when this chicken thigh osso buco recipe caught my attention. It has familiar ingredients and the instruction is so easy to follow. The dish is inspired from the Italian dish osso buco which originally uses veal as the main protein.  This recipe uses bone-in chicken thigh which is my favorite part of the chicken. It is cheaper and juicier compare to other parts. The seasoned chicken thighs are browned first and then simmered in a flavorful white wine, herb and vegetable sauce. The chicken was able to absorb the sauce and came out very tasty and moist. My family and I enjoyed this delicious dish with rice. This chicken thigh osso buco is also good over noodles. It is definitely a keeper!

Cooking Tips for Perfect Osso Buco

To ensure your chicken thigh osso buco turns out perfectly every time, start by seasoning the chicken thighs generously with salt and pepper before browning them. This step enhances the flavor right from the start. Use a large, heavy-bottomed pot for even heat distribution, which helps to achieve that nice golden-brown color. When adding the vegetables, let them sweat a bit before pouring in the wine. This process brings out their natural sweetness and adds depth to the sauce. Keep an eye on the simmering process; a low simmer is key to tender meat. If the sauce seems too thin towards the end, remove the chicken and reduce the sauce over medium heat until it thickens. This extra step enhances the flavors and gives a richer texture to the dish.

Serving Suggestions and Variations

This chicken thigh osso buco pairs wonderfully with various sides. Rice is a classic choice, but creamy polenta or mashed potatoes also work beautifully to soak up the sauce. For a lighter option, serve it over a bed of sautéed spinach or steamed vegetables. If you want to add a twist, try using different herbs in the sauce. Fresh thyme or rosemary can bring a unique flavor profile, while a touch of citrus zest can brighten the dish. For a heartier variation, consider adding chopped carrots and peas to the pot during the last 15 minutes of cooking. This not only adds color but also boosts the nutritional value. Lastly, if you’re feeling adventurous, swap out the chicken thighs for drumsticks or even turkey legs for a different taste.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Chicken breasts can work, but they might dry out faster since they have less fat than thighs. If you go this route, be sure to keep an eye on the cooking time to avoid overcooking.

What can I substitute for dry white wine?

If you want to skip the wine, chicken broth or even a splash of apple cider vinegar can add some acidity and flavor. Just keep in mind that it will change the taste a bit.

How should I store leftovers?

Let the chicken thigh osso buco cool completely before transferring it to an airtight container. It will stay fresh in the fridge for about 3-4 days, and you can reheat it gently on the stove.

Can I make this dish ahead of time?

Making this dish ahead is a great idea! Just cook it up, let it cool, and store it in the fridge. The flavors will even get better as it sits.

What can I serve with chicken thigh osso buco?

This dish is delicious over rice, but it also pairs nicely with creamy polenta or noodles. A side of crusty bread is perfect for soaking up that tasty sauce.

Chicken Thigh Osso Buco

Liza Agbanlog

Tender chicken thighs simmered in a rich sauce with garlic, herbs, and a splash of white wine create a cozy, flavor-packed dish that's easy to love.

4.15 from 21 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Servings 6 servings

Calories 371 kcal

Ingredients

  

1x2x3x

• 6 chicken thigh , boned-in and skin-on
• Salt and freshly cracked black pepper
• 2 tbsp avocado oil
• 1 onion ,chopped
• 2 cloves garlic ,chopped
• 1 small carrot ,peeled and diced
• 1 celery stalk ,chopped
• 1 tsp dried rosemary
• ½ tsp dried thyme
• ½ dry white wine
• 1 cup chicken stock
• 1 tbsp tomato paste
• Chopped fresh parsley ,for garnish
• Rice for serving

Instructions

 

• Season the chicken with salt and pepper.
• Heat the oil in a skillet over medium high heat. Add the chicken and cook until golden brown, about 4 minutes on each side. Transfer onto paper lined plate.
• Using the same pan, add the onion, garlic, rosemary and thyme. Cook until the onion starts to soften, about 2 minutes. Add the carrots and celery, and cook for 3 minutes.
• Add the white wine, chicken stock and tomato paste. Stir the mixture and bring to a boil. Add the chicken back to the skillet and cook, covered, over medium heat until the chicken are cooked through, about 15 minutes. Season to taste with salt and pepper.
• Garnish with chopped parsley and serve over rice.

Notes

Recipe Source: “30 Minute One-Pot Meals” 

Nutrition

Calories: 371kcalCarbohydrates: 7gProtein: 19gFat: 24gSaturated Fat: 5gCholesterol: 111mgSodium: 181mgPotassium: 421mgSugar: 2gVitamin A: 1855IUVitamin C: 3.1mgCalcium: 29mgIron: 1.3mg

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