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!
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?
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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!
Prepare The Chicken
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.
Dredge chicken thighs in flour to coat, then season them 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.
Cook The Veggies
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.
Simmer The Chicken
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. Once that is completed, you are ready to serve this delicious dish.
Time 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 each piece of the chicken. Grab your fork, and get ready to dig in.
That’s it! Chicken Thigh Osso Bucco is easy to make, fabulous tasting, and very filling! It also looks good on the plate, right? YUM! The chicken and veggies are very tender, and 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
Interested In More Recipes?
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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 bone in, skin on
- 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!
Do you think I could use non-alcoholic wine?
I have never tried this recipe using non-alcoholic wine before, Cathy, so I can’t tell you how it might affect the overall recipe. Sorry!
Just wondering how this would freeze? There is no dairy in it
Sorry that i was disappointed. As expected, the skin ended up very soft. There was no flavor which i thought would have come through.
I have had this saved and I just made it the other night. It was so delicious. I served it over pappardelle noodles. Definitely making this again and again.
Delicioso!! Made it for two people and leftovers. 5 Chicken Thighs,
Kept all the same measurements, but I added 1 more carrot, 1 small bay leaf, mixed the flour with salt/
pepper/ Italian seasoning/ powder chicken bouillon/ a bit more chicken stock to have extra juice for the mash potatoes
Making this recipe again for my parents. It is soooo good and easy to make.
Was delicious and had great flavor, definitely a do over!!
So glad to hear you enjoyed it! Thanks for your note, and have a great day, Nancy.
Nice site and am looking forward to making this chicken.
I have made this recipe at least 3 times in the last 6 months. It’s THAT good. I always serve over baked polenta and add more vegetables to main dish.
I made this with boneless & skinless thighs as that is what I had. Also I used dried mixed Italian herbs because I didn’t have dried rosemary. Was very yummy. Added a squirt of lemon juice at the end & it just took it to the next level. Family loved it. Will be making again.
I’m so glad you and your family enjoyed this dish, Joanna! Thanks for writing, and have a GREAT day!
It was very good. Made it for dinner and the fam loved it.
Can I use skinless bone in thighs
Hi, Helen! I have not used skinless thighs in the many times I’ve made this recipe before, so cannot vouch for the results. It SEEMS like it would work just fine, but honestly not sure.
I never write comments on any recipes but I had to write one on your Chicken Osso Bucco.
It was amazing! I cook everyday. We hardly ever eat out because my husband and I feel we can make it at home better than most restaurants. This is by far one of my favorite dinners. I will be making it often. I’m so glad I came across this recipe and decided to try it. Thank you.
Wondering if i can use chicken legs instead of thighs??
Good morning! I’ve never made this particular recipe with chicken legs. I would “think” it would be fine, but you might have to adjust the cooking time slightly. Have a great day!
I cooked this for my husband and myself tonight. It was delicious and very easy. We love Osso Bucco made with veal but this has the same richness and much more affordable for a week-night meal.
Thank you for posting the recipe! It’s definitely a keeper and will be in our meal rotation often.
Did you use boneless chicken thighs or bone in?
Hi, Sue… in the blog post I had mentioned that I used bone in, skin on thighs. I have also now edited/added that info to the printable recipe card, to make sure there is no confusion. Hope you enjoy this dish… it’s delicious!
Sounds amazing. I have everything but the tomato paste. Can I substitute tomato sauce? Or diced tomatoes?
Hi, Shannon. I’ve never used anything but tomato paste in this recipe, BUT a common substitution for tomato paste can be tomato sauce. The ratio is or every Tablespoon of the tomato paste called for, use 3 Tablespoons of tomato sauce. Hope that helps. Have a great day.
Shannon, I used tomato sauce because I too was out of tomato paste. I only used about 2 tbsp and it was good. Tomato paste would have been richer.
Patty
Super easy and delicious. My go-to when cooking for two with a few chicken thighs. The flavor is amazing.
Made for dinner tonight. Oh my goodness so good. House was smelling really good while it cooked. I did add extra carrots not diced just sliced. Grandsons approved so I will make again.
Good morning, Nancy! So glad you (and your grandsons) enjoyed this meal! Have a wonderful day.
Just made this for dinner and it was delicious. I will be making this again. I made a slight change; instead of a whole onion, I used half of a large and a shallot. And I served with mashed potatoes. The sauce thickened nicely as the chicken simmered and made a wonderful “gravy”. This is going into my Sunday dinner rotation. I can’t wait for the weather to cool so I can add a nice loaf of homemade bread with this.
I would love to try this recipe. What do you recommend for a white wine, chardonnay or pinot gris? I am not much of wine drinker so I don’t know which is “dry”.
Good morning, Linda! I am not much of a wine drinker, either, but I do know that a chardonnay is typically “drier” than a pinot gris. I’m sure either would be okay in this dish, but usually go for a chardonnay! Hope that helps, and have a great day!
I made this last night. It was absolutely delicious!!!!! Hubby and I both loved it, and I even shared the recipe with friends.