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Delicious Chicken Thigh Osso Buco served with vegetables and herbs

Chicken Thigh Osso Buco

A hearty and flavorful one-pot dish made with tender chicken thighs, fresh veggies, and a splash of white wine, perfect for a cozy dinner night.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Bone-in, skin-on preferred for flavor
  • 2 tablespoons olive oil
  • 1 cup white wine Dry white wine like Sauvignon Blanc recommended
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 piece bay leaf
Vegetables
  • 1 piece onion, chopped
  • 2 pieces carrots, chopped
  • 2 pieces celery stalks, chopped
  • 4 cloves garlic, minced
Seasoning
  • to taste Salt
  • to taste Pepper
For Serving
  • Creamy polenta or risotto Optional, as a side dish

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Season the chicken thighs with salt and pepper, then brown them in the pot for about 5 minutes on each side.
  3. Remove the chicken and set it aside.
  4. In the same pot, add onion, carrots, celery, and garlic. Cook until softened, about 5-7 minutes.
  5. Pour in the white wine and scrape any browned bits from the bottom of the pot.
Cooking
  1. Return the chicken to the pot, add chicken broth, thyme, and bay leaf.
  2. Bring the mixture to a simmer, then cover and reduce the heat to low.
  3. Cook for about 1.5 to 2 hours, or until the chicken is tender.
  4. Serve hot over creamy polenta or risotto.

Notes

For variations, use vegan chicken, mushrooms, or different proteins. Consider adding a splash of balsamic vinegar for a zesty twist. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.