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Chicken Thigh Osso Bucco

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A comforting dish featuring fork-tender chicken thighs simmered in a rich, savory broth, perfect for chilly evenings.

Ingredients

Scale
  • 4 chicken thighs
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 cup white wine
  • 2 cups chicken broth
  • 2 sprigs thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Creamy polenta or risotto (for serving)

Instructions

  1. Heat the olive oil over medium heat in a large pot.
  2. Add the chicken thighs, season with salt and pepper, and brown them on both sides until golden, about 4-5 minutes per side.
  3. Remove the chicken and set it aside on a plate.
  4. Add the chopped onion, carrots, celery, and minced garlic to the same pot; sauté for 5-7 minutes until the vegetables are softened and fragrant.
  5. Pour in the white wine, scraping up any browned bits from the bottom of the pot.
  6. Return the browned chicken to the pot, adding the chicken broth, thyme, and bay leaf.
  7. Cover the pot and let it simmer for about 90 to 120 minutes until the chicken is tender and falling off the bone.
  8. Serve the chicken over creamy polenta or risotto, allowing the grains to soak up the savory juices.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for up to 2 months.

Nutrition

Find it online: https://www.anytimesrecipes.com/chicken-thigh-osso-bucco-recipe-comfort-food-dinners/