Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it’s served on mashed potatoes or polenta!
I enjoy searching for and finding new recipes to make for our family and friends. It’s especially fun when I stumble onto a recipe, make it, and enjoy it so much that I KNOW it will be made over and over again. Such is the case with this recipe for Chicken Thigh Osso Bucco!
What Exactly IS Osso Bucco?
Before making this dish, I had to find an answer to one truly important question. Exactly WHAT IS OSSO BUCCO in the first place?
Well, here’s the answer! In Italian “osso bucco” means “bone with a hole”, and refers to the typical way this recipe is prepared – with veal shanks. Veal shanks have a bone filled with bone marrow in the center of the meat, therefore that is how it got the name. Makes sense, right?
Chicken Thigh Osso Bucco
THIS recipe uses chicken thighs (bone in, skin on) instead of veal shanks, but the method of cooking is virtually the same. The meat braises for almost an hour in liquid, which results in a very tender piece of chicken.
This recipe for chicken thigh osso bucco originally was featured on the television show “The Chew”, and was prepared by host Clinton Kelly. I stumbled upon a slight adaptation of that recipe on another website, and that is the version I used to make this delicious dinner!
Chicken thigh osso bucco is served on top of creamy mashed potatoes (or polenta, if that’s your preference). The dish smells fabulous, and tastes fabulous!
How To Prepare Chicken Thigh Osso Bucco
Here’s how you prepare this dish: *Note: original recipe calls for 8 chicken thighs. I used 4 since I was only cooking for two people, but kept everything else in recipe the same.
Chicken thighs are first dredged in flour to coat, then seasoned with salt and pepper.
Heat olive oil in a large stock pot. Add the floured chicken thighs to the hot oil, then sear the meat on both sides, until golden brown.
Once chicken is browned on both sides (but not cooked all the way through), transfer it to a plate or wire rack. Let it rest.
Place the diced carrots and onions into the same pan you cooked the chicken thighs in (do not clean pan). Cook for several minutes, stirring occasionally until the veggies have softened.
Add garlic, tomato paste, white wine, chicken stock, rosemary and thyme to the veggies in the pan. Stir, to mix these ingredients together.
Continue to cook until the liquid has reduced by about half.
Once the liquid is reduced by about half, add the chicken thighs back into the pan. Put a lid on the pan.
Continue to simmer the chicken on low for about 45-50 minutes, until the chicken thigh osso bucco is cooked all the way through.
To Serve Chicken Thigh Osso Bucco
To serve, place the chicken thigh osso bucco on top of creamy mashed potatoes (or polenta). Spoon some of the leftover sauce and veggies over the top of the chicken.
That’s it! Chicken Thigh Osso Bucco is easy to make, fabulous tasting, and very filling! It also looks pretty good on the plate, right? YUM!
The chicken thigh osso bucco is very tender, and will be incredibly easy to cut. I think you will LOVE it!
I really hope you will consider making this chicken thigh osso bucco. It is absolutely delicious, and will definitely be making it again!
Have a wonderful day… praying we will all seek to be an encourager to someone who might need it today.
Looking For More Chicken Recipes?
There are LOTS of chicken recipes on my website. You can check them out using the Recipe Index at the top of the page. Some of our favorites include:
- Chicken Piccata
- Easy Cashew Chicken
- Grandma’s Southern Style Chicken and Dumplings (my #1 pinned recipe)
- P.F. Chang’s Ginger Chicken with Broccoli
- Skillet Monterey Chicken
- Southwest Chicken Salad
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Recipe Source: http://dinnerthendessert.com/clinton-kelleys-chicken-thigh-osso-bucco/
Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it's served on mashed potatoes or polenta!
- 8 chicken thighs
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- olive oil (enough to cover bottom of pan)
- 1 brown onion (diced)
- 1 large carrot (peeled, sliced, cut into quarters)
- 2 cloves garlic (minced)
- 1 Tablespoon tomato paste
- 1 cup dry white wine
- 1 cup chicken stock
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- parsley for garnish (if desired)
- Place flour, salt and pepper on plate. Mix. Dredge chicken in flour mixture until all sides are covered.
- Add olive oil (enough to cover bottom of pan) to large heavy-bottomed saucepan. Heat on medium.
- When oil is hot, add chicken. Sear chicken until it is browned on both sides (you might need to brown chicken in batches). Remove chicken from pan.
- Add a bit more olive oil if necessary. Add onions and carrots; cook until softened (4-5 minutes).
- Add minced garlic. Cook for one more minute, stirring to prevent burning.
- Add tomato paste, wine, chicken stock, rosemary and thyme. Stir to combine all ingredients. Cook until the liquid in the pan has reduced by about half.
- Add the chicken thighs back to the pan; turn heat to low. Cover pan, and cook on low for 45-50 minutes (or until is cooked all the way through.
- Serve cooked chicken on top of creamy mashed potatoes or polenta. Spoon some of the veggies and sauce over the top of chicken. Garnish with parsley, if desired.
Here’s one more to pin on your Pinterest boards!