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5 from 14 votes

Chicken Osso Buco

This Chicken Osso Buco is rich, comforting and over the top full of flavor! Perfect for those busy weeknights, but fabulous for company too!
Prep Time35 minutes
Cook Time45 minutes
Total Time1 hour 20 minutes
Course: Main Dish
Cuisine: Italian
Keyword: Osso Buco, Chicken, Comfort Food
Servings: 6 servings
Calories: 673kcal
Author: Mary Ann Dwyer

Ingredients

  • 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 cooking wine
  • 2 Tbsp. tomato paste
  • 2 14.5-oz. cans diced fire roasted tomatoes, undrained
  • 1 cup low-sodium chicken stock
  • 1 Tbsp. finely grated lemon zest
  • 2 Tbsp. fresh flat-leaf parsley, finely chopped

Instructions

  • 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.

Notes

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.