Chicken Thigh Osso Bucco (Print version)
Braised chicken thighs in savory tomato and white wine sauce, brightened with lemon zest and parsley.
# What you'll need:
→ Meats
01 - 8 bone-in, skinless chicken thighs
→ Vegetables
02 - 1 large onion, finely diced
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 4 cloves garlic, minced
06 - 1 can (14 oz) diced tomatoes
07 - Zest of 1 lemon
08 - 1/4 cup chopped flat-leaf parsley
→ Liquids
09 - 1 cup dry white wine
10 - 1 1/2 cups chicken stock
→ Pantry and Spices
11 - 1/4 cup all-purpose flour (or gluten-free alternative)
12 - 2 tablespoons olive oil
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon dried thyme
16 - 1 bay leaf
# Method:
01 - Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. Lightly dredge each thigh in flour, shaking off any excess.
02 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs in batches, browning both sides for approximately 4 minutes per side until a deep golden crust forms. Transfer the browned chicken to a plate and set aside.
03 - In the same pot, add the diced onion, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables have softened. Add the minced garlic and continue cooking for 1 additional minute until fragrant.
04 - Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to reduce for 2 to 3 minutes.
05 - Stir in the diced tomatoes, chicken stock, dried thyme, and bay leaf. Return the browned chicken thighs to the pot, nestling them into the liquid. Bring everything to a gentle simmer.
06 - Cover the pot with a tight-fitting lid and reduce the heat to low. Braise for 1 hour, stirring occasionally, until the chicken is fork-tender and falling off the bone.
07 - Remove the lid for the final 15 minutes of cooking to allow the sauce to reduce and thicken to your desired consistency.
08 - Remove the pot from the heat and discard the bay leaf. Stir in the fresh lemon zest and chopped parsley. Adjust the seasoning with additional salt and pepper to taste. Serve hot over polenta, mashed potatoes, or alongside crusty bread.
# Expert advice:
01 -
- Chicken thighs braise into something so tender it falls right off the bone, and the sauce practically makes itself while you do nothing.
- It tastes like you spent all day in the kitchen, but most of the cooking time is hands off.
- The lemon zest and parsley stirred in at the end brighten everything up in a way that makes people close their eyes when they take the first bite.
02 -
- Do not rush the sear on the chicken because that golden crust is the foundation of the entire sauce.
- Keep the heat low during the braise because boiling toughens the meat and a gentle simmer makes it silky.
- A splash of balsamic vinegar added during the last 15 minutes creates a deeper, more complex flavor you will not expect.
03 -
- Use a Dutch oven if you have one because the even heat distribution makes a noticeable difference in how the sauce comes together.
- Pair this with a glass of the same white wine you cooked with and the whole meal will feel effortlessly complete.