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A close-up shot of braised chicken thighs simmering in a rich, savory tomato and vegetable sauce in a Dutch oven.

Chicken Thigh Osso Bucco: The Ultimate Comfort Food Recipe

This Chicken Thigh Osso Bucco recipe delivers a rich, fall-off-the-bone Italian classic made easy! Tender chicken thighs are braised in a savory tomato and white wine sauce for a truly elegant and comforting meal.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Osso Bucco
  • 3 lbs bone-in, skin-on chicken thighs About 6-8 thighs
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 large carrots finely chopped
  • 2 stalks celery finely chopped
  • 4 cloves garlic minced
  • 1 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 28 oz can of crushed tomatoes
  • 1 cup chicken broth low-sodium
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 1 bay leaf
For the Gremolata (Optional Topping)
  • 1/2 cup fresh flat-leaf parsley finely chopped
  • 1 clove garlic finely minced
  • 1 tsp lemon zest

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Tongs

Instructions
 

  1. Pat the chicken thighs completely dry with paper towels. Season generously all over with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the chicken thighs skin-side down in a single layer (work in batches if needed). Sear for 5-6 minutes without moving, until the skin is deep golden brown and crispy. Flip and sear the other side for 4 minutes. Transfer the chicken to a plate.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for 8-10 minutes until softened and lightly browned.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow it to simmer for 2-3 minutes, until it has reduced by about half.
  6. Stir in the crushed tomatoes, chicken broth, rosemary, thyme, and bay leaf. Bring the sauce to a steady simmer.
  7. Return the chicken to the pot, skin-side up. The liquid should come about halfway up the chicken. Reduce the heat to low, cover the pot, and maintain a gentle simmer for 60-70 minutes, or until the chicken is tender and pulling away from the bone.
  8. While the chicken cooks, prepare the gremolata. In a small bowl, mix together the chopped parsley, minced garlic, and lemon zest.
  9. Once cooked, remove the bay leaf and herb stems. Serve the chicken hot with a generous spoonful of sauce, topped with the fresh gremolata. Pairs wonderfully with creamy polenta or risotto.

Notes

Do not skip the sear! This step builds the foundational flavor of the entire dish.
For a thicker sauce, remove the chicken after braising and simmer the sauce uncovered for an additional 10-15 minutes until it reduces to your desired consistency.
Leftovers are fantastic and the flavor deepens overnight.
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