Chicken Thigh Osso Bucco: A Comfort Food Classic

By Isabella QuinnAug 2, 2026

5.0(1)

Prep

15 min

Cook

60 min

Total

75 min

Servings

Jump to recipe

This Chicken Thigh Osso Bucco recipe is an easy variation on the classic Italian dish. Serve it for an easy weeknight meal. Chicken thighs are simmered in a tomato and wine sauce for a rustic yet elegant taste. This dish is suitable for serving to guests and others on other occasions. Chicken thighs pair well with side dishes like risotto and polenta and can be served any night of the week.

Chicken Thigh Osso Bucco: A Comfort Food Classic

Instructions

Pat the chicken thighs dry and season generously with salt and pepper.

Place the flour in a shallow dish and dredge each chicken thigh, shaking off any excess.

In a large Dutch oven, heat the olive oil and butter over medium-high heat.

Sear the chicken thighs in batches, skin-side down first, for 4-5 minutes per side until golden brown.

Remove the chicken and set aside.

Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot.

Sauté for 6-8 minutes until softened.

Add the minced garlic and cook for another minute until fragrant.

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.

Let it simmer for 2-3 minutes.

Stir in the crushed tomatoes, chicken broth, thyme, and bay leaf.

Bring the mixture to a gentle simmer.

Return the seared chicken to the pot.

Reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is tender and cooked through.

Remove the bay leaf and garnish with fresh parsley before serving.

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Dinner

Chicken Thigh Osso Bucco: A Comfort Food Classic

Name: Chicken Thigh Osso Bucco: A Comfort Food Classic
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 8 pieces bone-in, skin-on chicken thighs (about 3 lbs); 1/4 cup all-purpose flour (for dredging); 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 large onion (finely chopped); 2 medium carrots (finely chopped); 2 stalks celery (finely chopped); 4 cloves garlic (minced); 1 cup dry white wine (such as Sauvignon Blanc); 1 cup chicken broth (low-sodium); 28 oz crushed tomatoes; 1 teaspoon dried thyme (or 2 sprigs fresh); 1 leaf bay leaf; salt (to taste); black pepper (to taste); fresh parsley (for garnish)

By Isabella QuinnAug 2, 2026

5.0(1)

Prep

15 min

Cook

60 min

Total

75 min

Servings

Jump to recipe

Ingredients

Servings4

•8 pieces bone-in, skin-on chicken thighs (about 3 lbs)
•¼ cup all-purpose flour (for dredging)
•1 tablespoon olive oil
•1 tablespoon unsalted butter
•1 large onion (finely chopped)
•2 medium carrots (finely chopped)
•2 stalks celery (finely chopped)
•4 cloves garlic (minced)
•1 cup dry white wine (such as Sauvignon Blanc)
•1 cup chicken broth (low-sodium)
•28 oz crushed tomatoes
•1 teaspoon dried thyme (or 2 sprigs fresh)
•1 leaf bay leaf
•salt (to taste)
•black pepper (to taste)
•fresh parsley (for garnish)

Instructions

1
Pat the chicken thighs dry and season generously with salt and pepper.
2
Place the flour in a shallow dish and dredge each chicken thigh, shaking off any excess.
3
In a large Dutch oven, heat the olive oil and butter over medium-high heat.
4
Sear the chicken thighs in batches, skin-side down first, for 4-5 minutes per side until golden brown.
5
Remove the chicken and set aside.
6
Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot.
7
Sauté for 6-8 minutes until softened.
8
Add the minced garlic and cook for another minute until fragrant.
9
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
10
Let it simmer for 2-3 minutes.
11
Stir in the crushed tomatoes, chicken broth, thyme, and bay leaf.
12
Bring the mixture to a gentle simmer.
13
Return the seared chicken to the pot.
14
Reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is tender and cooked through.
15
Remove the bay leaf and garnish with fresh parsley before serving.