This Chicken Osso Buco is rich, comforting and over the top full of flavor! Perfect for those busy weeknights, but fabulous for company too!
Updated: This post was first published here at the BHK in May 2016. I decided it was worthy of a reshare, so I’ve added some new photos and notes to the post below.
Has dinner gotten boring lately? Need something to spice up your regular routine?
Well get ready folks, because today I’m sharing my chicken spin on the classic Italian dish Osso Buco.
I shared this dish four years ago and decided it needed a refresh and a reshare here at the BHK. It’s a huge hit with family and friends, so if you missed it the first time around you need to add this to your weekly menu. I just know you’re gonna love it!
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. It’s far from your boring old weeknight dinner. It’s a zesty dish, that will have you hoping for leftovers. I guarantee it.
What is Osso Buco?
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 and I’m a huge fan of chicken thighs, so I’ve substituted chicken thighs and it’s an absolute winner folks. I like to serve this dish over pasta, mashed potatoes or polenta 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 weeknight dinner spectacular! Enjoy!
A Few Cook’s Notes for Chicken Osso Buco Recipe:
You can use skin on or skinless chicken thighs for this recipe. Both work fine.
Don’t skip the freshly grated lemon zest. It gives this dish added flavor that you’ll really enjoy.
This dish is delicious served with a side of pasta. I especially enjoy it with orzo.
- 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-oz. 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, mashed potatoes or polenta.