Experience the warmth and comfort of rustic Italian cuisine with this Easy Chicken Thigh Osso Bucco. This delightful dish transforms tender chicken thighs into a savory masterpiece, ideal for family-friendly dinners or cozy winter meals. With its hearty flavors and aromatic ingredients, this one-pot meal will impress everyone at your table.
Ingredients
Scale:
4 bone-in, skin-on chicken thighs (about 2 lbs)
1 large onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
4 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
1 cup chicken broth
1 cup dry white wine
1 can (14 oz) diced tomatoes, with juices
Fresh parsley, chopped, for garnish
Zest of 1 lemon, for garnish
Instructions
Season the chicken thighs generously with salt and pepper on both sides.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-6 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and sauté for another minute until fragrant.
Pour in the white wine and let it simmer for about 2-3 minutes. Stir in the diced tomatoes, chicken broth, thyme, oregano, and the bay leaf.
Nestle the seared chicken thighs back into the pot, skin-side up. Ensure that the liquid covers at least half of the chicken thighs. Bring to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Let it braise for about 45-50 minutes, or until the chicken is tender and falling off the bone.
Once the chicken is tender, remove the pot from heat. Discard the bay leaf and sprinkle the dish with chopped parsley and lemon zest before serving.
