Osso Buco Style Chicken Thighs

Transform your weeknight dinner routine with this flavor-packed Osso Buco Style Chicken Thighs recipe, a hearty twist on the classic Italian dish. Tender, bone-in chicken thighs are seared to golden perfection, then gently braised in a luscious sauce of white wine, crushed tomatoes, and fragrant herbs. A medley of caramelized onions, carrots, and celery lends a rich depth, while a finishing touch of lemon zest and fresh parsley brightens every bite. Ready in under two hours, this comforting dish is perfect for pairing with creamy polenta, buttery mashed potatoes, or crusty bread to soak up the velvety sauce. Ideal for cozy family meals or dinner parties alike, this recipe brings warming flavors and elegant simplicity to your table.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 6 pieces Bone-in, skin-on chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 large Yellow onion, finely chopped
• 1 large Carrot, finely diced
• 1 large Celery stalk, finely diced
• 4 cloves Garlic cloves, minced
• 1 cup Dry white wine
• 2 cups Chicken stock
• 1 15-ounce can Canned crushed tomatoes
• 4 sprigs Fresh thyme
• 1 leaf Bay leaf
• 1 teaspoon Lemon zest
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

Lightly dredge the chicken thighs in all-purpose flour, shaking off any excess.

Step 3

Heat the olive oil and 1 tablespoon of unsalted butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.

Step 4

Sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and sear the other side for another 3-4 minutes. Remove the chicken from the pan and set aside.

Step 5

Reduce the heat to medium and add the remaining 1 tablespoon of butter to the pan.

Step 6

Add the chopped onion, carrot, and celery to the pan. Cook for 6-8 minutes until softened, stirring occasionally.

Step 7

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 8

Pour in the white wine, scraping the bottom of the pan to deglaze and loosen any browned bits. Simmer for 3-4 minutes until the wine has slightly reduced.

Step 9

Stir in the chicken stock and crushed tomatoes. Mix well to combine.

Step 10

Nestle the seared chicken thighs back into the pan, skin-side up. Add the thyme sprigs and bay leaf to the sauce.

Step 11

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let it cook for 60 minutes, occasionally spooning sauce over the chicken thighs.

Step 12

Remove the lid and continue cooking uncovered for another 15-20 minutes to allow the sauce to thicken slightly.

Step 13

Stir in the lemon zest and sprinkle with freshly chopped parsley just before serving.

Step 14

Serve hot, accompanied by polenta, mashed potatoes, or crusty bread, to soak up the rich sauce.

Nutrition Facts

Serving size	(2858.9g)

Amount per serving	% Daily Value*
Calories	3489.3

Total Fat 230.2g	0%
Saturated Fat 65.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 833.6mg	0%
Sodium 4118.7mg	0%
Total Carbohydrate 112.8g	0%
Dietary Fiber 18.4g	0%
Total Sugars 35.6g
Protein 205.0g	0%

Vitamin D 0IU	0%
Calcium 481.8mg	0%
Iron 20.5mg	0%
Potassium 4786.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.0%

Protein: 24.5%

Carbs: 13.5%