Hi friends and Happy Monday Morning! How was everyone’s weekend?
I always feel like Mondays need a little something extra, don’t you? I mean, like something to start the week off on a good note. Something to make it feel more like a Friday than a Monday. You feelin’ me?
Well, today I’ve got just the thing my friends. This Chicken Osso Buco is not your boring old Monday night dinner. Of course, I hope you try all the main dishes posted here at the BHK, but I have to say if there’s one dinner that you absolutely NEED to try, it’s this one. You will not be disappointed! It’s a zesty dish, that will have you hoping for leftovers on Tuesday night, I guarantee it. It’s always been a favorite of mine. My mother made it quite often when I was growing up, so today’s recipe is courtesy of good old Mom!
If you’ve never tried Osso Buco, it’s an Italian dish traditionally made with veal shanks. It’s braised with onions, carrots, celery, tomatoes, wine and broth. Unfortunately, I can’t always get veal shanks at my local market, so I’ve substituted chicken thighs and it’s an absolute winner folks. I like to serve this dish over pasta or risotto with some nice crusty bread for dipping.
The incredibly rich and flavorful sauce over the moist, tender chicken makes for an irresistible, comforting dish that will make your so-so Monday spectacular! Enjoy!
- 8 skin on chicken thighs
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 2 Tbsp. butter
- 2 cups yellow onion, diced
- 1 cup carrot, diced
- 1 cup celery diced
- 3 cloves garlic, minced
- 1 tsp. dried oregano
- 1/2 tsp. thyme leaves
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 3/4 cup dry white wine
- 2 Tbsp. tomato paste
- 2 14.5 ounce cans diced fire roasted tomatoes, undrained
- 1 cup chicken stock
- 1 Tbsp. finely grated lemon zest
- 2 Tbsp. fresh flat-leaf parsley, finely chopped
- Preheat oven to 400 degrees.
- Rinse chicken thighs, pat dry with a paper towel and season both sides with salt and pepper. Place flour in a shallow bowl, and dredge each thigh lightly in flour making sure to shake off the excess.
- In a large skillet, heat 2 Tbsp. olive oil over medium high heat. Add four chicken thighs to the pan and cook 3 minutes per side, until lightly browned. Remove thighs to baking dish large enough to hold all 8 chicken thighs. Add the remaining 2 Tbsp. olive oil and repeat with the other 4 chicken thighs.
- Pour off all but 1 Tbsp. of the olive oil and add 2 Tbsp. butter over medium heat. When butter is melted add onion, carrots, celery, garlic, oregano, thyme, salt and pepper. Cook until softened and lightly browned, stirring occasionally, about 20 minutes.
- Add the wine and increase the heat to medium high. Cook for 3-4 minutes, scraping up any brown bits until the wine is reduced.
- Stir in the tomato paste, then add the tomatoes and the broth and bring to a boil. Pour the mixture over the chicken thighs. Cover the baking dish tightly with heavy duty aluminum foil.
- Bake at 400 degrees for 45 minutes or until meat is no longer pink. Before serving add the lemon zest and the parsley. I like to serve over pasta or risotto.