Chicken Thigh Osso Bucco with Rich, Savory Sauce
A cozy twist on the Italian classic, Chicken Thigh Osso Bucco features bone-in chicken simmered in a rich tomato, wine, and herb sauce until fall-apart tender. Perfect over polenta or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings 1x
Ingredients
6 bone-in, skin-on chicken thighs
1 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 tbsp tomato paste
½ cup dry white wine
1 cup chicken broth
1 cup crushed tomatoes
1 bay leaf
4 sprigs fresh thyme
Salt and pepper, to taste
Optional gremolata: zest of 1 lemon, 1 clove garlic (minced), 2 tbsp chopped parsley
Instructions
-
Season chicken with salt and pepper. Sear in olive oil until browned. Remove.
-
Sauté onion, carrot, and celery until soft. Add garlic and tomato paste. Cook 1–2 minutes.
-
Deglaze with wine and reduce by half. Add broth, tomatoes, bay leaf, and thyme.
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Return chicken to pot. Simmer partially covered for 45–55 minutes.
-
Make optional gremolata and sprinkle over top before serving.
Notes
Serve over mashed potatoes, polenta, or noodles. Sauce thickens as it simmers — stir occasionally.