Chicken Thigh Osso Bucco is a decadent dish with insanely rich flavors, made with chicken thighs, onions and carrots and simmered in a delicious wine sauce.
I really need to stop watching The Chew when I am hungry, every time I haven’t eaten lunch yet I end up piling the kids into the car to take them to buy ingredients so I can make the dish right away. This dish is a result of such an occurence. I was binge watching episodes a few weeks ago and saw Martina McBrides Richest, Cheesiest, Crispy Mashed Potatoes and I thought, “hmm I should make that some time. Then the next episode showed Clinton making the most delicious looking Chicken Thigh Osso Bucco and that was all she wrote.
The universe rewarded me because my youngest napped through the whole trip and my oldest actually stayed in the stroller! We were in and out of the grocery store in ten minutes flat without a meltdown! It is as though the universe was saying “we want you to make this dish, you deserve it! Enjoy!” Boy did I. THIS DISH IS AMAZING. I’ve since made it twice for us at home and once for a dinner party. All three times plates made their way to the sink with nothing more than a lonely chicken bone. Plus, I mean, c’mon, look at how pretty it is?!
Add the flour in a shallow plate and season with salt and pepper. Dredge both sides of the chicken thighs in the seasoned flour, shaking off the excess. In a large Dutch oven over medium heat, add olive oil. Sear the chicken thighs until browned on both sides. Do this in two batches of 4 so you don’t crowd the plate. Remove browned thighs to a plate.
Add the onion and carrot and sauté until soft, about 5 minutes. Add 2 cloves minced garlic, and cook about 1 more minute. Add tomato paste mix well with all the ingredients and cook for another minute.
Add the wine, chicken stock, rosemary and thyme. Cook until the liquids are reduced by about half.
Add the chicken back to the pan. Reduce heat to low, cover and simmer 45 minutes until chicken is cooked through.
To make the tops of the thighs a bit more crisp, you can take the optional step of putting the dutch oven in a 350 degree oven for 15 minutes. I did this during the last half of the mashed potatoes cooking time. Don’t think it is a necessary step, it is totally delicious without it, but just a tiiiiiiiiiiiiny bit better after a spin in the oven. Serve with the Richest, Cheesiest, Crispy Mashed Potatoes.
- 8 chicken thighs (bone-in, skin on)
- 1/2 cup all-purpose flour
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 onion (diced)
- 1 carrot (peeled, diced)
- 2 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1 cup white wine
- 1 cup chicken stock
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- parsley for garnish
- Add the flour in a shallow plate and season with salt and pepper.
- Dredge both sides of the chicken thighs in the seasoned flour, shaking off the excess.
- In a large Dutch oven over medium heat, add olive oil.
- Sear the chicken thighs until browned on both sides.
- Do this in two batches of 4 so you don't crowd the plate.
- Remove browned thighs to a plate.
- Add the onion and carrot and sauté until soft, about 5 minutes.
- Add 2 cloves minced garlic, and cook about 1 more minute.
- Add tomato paste mix well with all the ingredients and cook for another minute.
- Add the wine, chicken stock, rosemary and thyme.
- Cook until the liquids are reduced by about half.
- Add the chicken back to the pan and reduce heat to low, cover and simmer 45 minutes until chicken is cooked through.
- Serve over mashed potatoes, serve a chicken thigh and a spoonful of veggies and sauce. Top with parsley if you would like.
- Serve with the Richest, Cheesiest, Crispy Mashed Potatoes.
PS. If you don’t watch The Chew, I suggest you give it a shot. The dynamic between the hosts (ESPECIALLY Clinton Kelly and Michael Symon) is good natured and absolutely enjoyable. I have over 100 shows backlogged on our Tivo (including Chicago Fire from before the season finale and as you get to know me better you will hear me wax poetic about how much I love that show and Taylor Kinney) and yet the one show I never get more than a week behind on is The Chew. OK OK OK fine, The Chew and Real Housewives of Bevery Hills, but that is just because I seriously <3 Lisa Vanderpump.
Everything you could want from a comforting family chicken dinner. Sure to please anyone and tasty enough for company. I always add I chopped carrot for each thigh I cook. Leftovers are just as good.
Delicious! I followed the recipe exactly as written. The only thing I would do differently next time (and there will be a next time) would be to thicken the gravy more. My husband said to put a star in this recipe! I was a big fan of The Chew and very unhappy when it was cancelled. I remember Clinton making this chicken. Thank you for this recipe!!
Outstanding taste, super easy and impressive!
Sabrina – 1 cup of wine is a lot for non drinkers. I see there is already a cup of stock which is what I’d normally replace with. What can I substitute the wine for?
Bless you for reprinting this recipe. I had a copy from when the show was on ABC and save it on my Pintrest page. Well my copy was destroyed by a wine spill and ABC took down all the recipes. I had given up finding it but there it was. My family will be able to enjoy this delicious dish again.
Honestly, I may never need another chicken recipe. When I see “osso bucco” I have high expectations, and this totally delivered……so full of flavor, and the chicken just melts in your mouth. So, so good!!
I made this tonight and followed the recipe as written. It was outstanding! Comfort food at its best. Thank you, Chef Sabrina. Your recipes rock!
Thank you so much Donna! Happy Thanksgiving!
This is cooked on a stove over medium heat.
Is there a gluten free option that would work for the flour?
I’ve not tested it before but you could try amaranth or almond flour. Good luck!
This is a fantastic, flavorful dish that is perfect for a cool autumn or winter evening. I serve over mashed cauliflower when I want to be healthier, and mashed potatoes when I don’t care. I add celery to the onions and carrots, preference. Love this recipe, highly recommend.
I made this tonight for my husband and it was excellent! One of our favorite meals! I added celery and a pepper to the veggies. It paired perfectly with the cheesy potatoes! Will definitely be making this again soon! Thanks for sharing a delicious recipe!
You’re welcome, Kristin.
I only made this using 4 thighs and made the same amount of veggies and sauce other than that followed the recipe exactly as written. My husband and I thought it was extremely bland unfortunately. Glad I only made it with 4 thighs!
I had made this once before and loved it as it was, but I wanted to add a twist to use up some veggies. First, I totally wigged out and forgot to dust with flour. (no big deal!) Browned the thighs as stated, removed from pan and added diced onion, half each of a red and green pepper, finely diced, as well as a skinny carrot, finely diced. Then added the tomato paste, worked that in to cook a bit, added the thyme and rosemary, then added some reisling and chicken stock. Added four more carrots, sliced lengthwise ( to have a veggie side) and the thighs and simmered for the 45 mins. While that was simmering, I cooked up some rice in chicken broth. My husband and I loved it, and I despise thighs! But honestly, I ate more of the rice/sauce/veggies than chicken. I had luckily saved many recipes from the Chew on my Pinterest page, but haven’t checked to see if I can still access them. I hope so! I’d be crushed if I had to go search for them all over, so in advance of my checking, thank you for saving this one! It’s definitely a keeper!
You’re welcome, Marianne.
Sabrina thanks so much for posting this recipe it’s been so hard to get recipes from the chew since they went off the air not just him all the chefs that were on the show
It’s true, it’s sad! I miss that show a lot!
Hi, I made this with very few changes and it was delicious. I had 11 chicken thighs, so I increased everything slightly, and put everything in a 13X9 dish and finished in the oven for 45 minutes at 350…turned out perfectly. I added celery salt but next time will add fresh celery, I will also add a can of diced tomatoes. This is a great recipe, thanks very much for the post. Like another reader, it’s so much more helpful if comments are made by people who actually tried the recipe instead of saying how good it looks.
So glad you enjoyed and thank you for coming back and leaving a comment to help others too!
I totally agree
I could not find the amount of olive oil to brown the chicken, and vegetables, so I used 2 tbsp. I also did not reduce the liquid by half, but close enough. I used Chardonnay, and chicken stock. After 30 minutes of simmering, I added small golden potatoes for the last 15 minutes. This worked well for my family. I also increased the carrots to 4. On the side I served baby spinach. As far as taste, my family liked it and didn’t complain that it was too bland.
What a great way to turn it into a full meal with the potatoes and extra veggies. So glad your family enjoyed!
Made this tonight for dinner it was fabulous. I followed the recipe exactly as written and it turned out tender and very flavorful. I served it over mashed sweet potatoes because I’m probably the only person in the world who doesn’t like regular mashed potatoes. This is a keeper thanks!
Sweet potatoes are always a welcome swap in our house! 🙂 Glad you enjoyed.
Awesome recipe! I had to sub carrots for sweet potatoes and forgo the chicken stock, just swapped for extra wine and a splash of red wine vinegar. It was awesome! Also only had rosé on hand instead of white, it worked perfectly! Will definitely try this again staying true to the recipe but I will make it again this way too!
What is a good replacement for the carrots. Want to make the osso bucco for a dinner party and they are not fans of carrots
You can always use sweet potatoes if you’d like. 🙂
I made this tonight and it was really good. It was easy to make and went over really well with the whole family. We served ours with soft polenta instead of potatoes. This recipe is definitely going into rotation! Thank you!
So glad you enjoyed it!
So I made this dish tonight and it was fabulous and oh so easy. I did my pick up around the house and kitchen while the chicken was browning, 5 minutes each side…etc. Threw on the pot with the potatoes and did the mash at the end. So doable even on a weeknight. I took it a step further and sauteed a pan of healthy greens with onion and garlic, lemon, salt/pepper…and then dished out 1 thigh, 1/2 cup potatoes, 1/3 cup greens into a container and made my own 5 star frozen dinner for those nights I don’t feel like cooking..and yes it is yum. Thanks for sharing. P/s. I need to increase the greens to at least 1/2 cup.
So glad you enjoyed the recipe, Deborah!
If you haven’t actually made the dish how can you review or much less rate it? Scrolling through dozens of ” this looks delicious and I can’t wait to make this ” doesn’t help me decide if I want to make it.
I DID make it and it is a great dish! Briefly sautéed the thighs and then threw them and everything else in the slow cooker for five hours on high. I deglazed the sauté pan with the white wine and used my homemade chicken broth (super better than store bought) and poured them over everything else. I did add 8 ounces of quartered crimini mushrooms . Served with mashed potatoes and this is a keeper. DH loved it as well. This has a great flavor.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Loved this dish!!!! It is perfect. All I did was add some chopped mushrooms with the carrots and onions (because it was their time). The chicken was so tender and the vegetables perfectly cooked. Excellent!!
My parents have been making this for years using an old recipe from a Perdue chicken package from the 80s, I made this version tonight but doubled the liquid and veggie ingredients because I make it with rice and I cook the rice in the Dutch oven with the rest of the dish (something taken from the old Perdue recipe). I also recommend serving it with the traditional gremolata accompaniment (minced fresh garlic, lemon zest, and parsley) to serve on top.
If i want to get it crispy… do i start it by simmering whole 45 mins on stove top and THEN put in oven for 15 mins? Or do i do 30 on stove top and last 15 in oven? Just don’t want to over cook:) Looks delish!
Just put it in the oven the last 15 minutes of the cook time to give it that bit of lovely crisp. It’s so good! I hope you enjoy it!
I made this tonight for dinner as I had taken chicken thighs out and I surprisingly had all the ingredients on hand. It was delicious. I don’t know how people ole th thought this was bland. I did double the garlic, rosemary and thyme though and added abt half a cup of chopped mushrooms. Even my kids loved it and had no leftovers. I served it over microwave mashed potatoes as I was lazy and didn’t have all the ingredients for the cheesy ones!
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Can you make this with chicken breasts. My wife does not like dark meat. Thanks
I haven’t tested it but my gut tells me that the chicken breasts will dry out.
I love this recipe, even when I think I can’t eat chicken one more time I still love this recipe. One of my go-to’s. Have made it for others and they like it, too. Foolproof.
It’s an honor to be one of your go-to recipes, thanks!
Absolutely delicious. My daughter is not a fan of thyme so I subbed dried oregano and used about a 3″ piece of fresh rosemary from my garden instead of using dried. I also added an 8 oz package of mushrooms, quartered, to the carrot-onion mixture. This is a great dish to serve for a dinner party also! Thank you, Clinton Kelly.
Absolutely delicious! Made a couple changes. My daughter is not a fan of thyme
This dish is extremely tasty. Do you think the recipe would work well with pork osso buco also?
Of course, that sounds amazing!
This was delicious! I will made extra sauce and will use several carrots next time. The chicken was tender and super yummy.
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
I love The Chew! I saw this episode but had totally forgotten about it! So glad I came across your pin! Making it tonite! Thanks Sabrina
Hope you enjoyed it, Tammie!
This recipe has become a family favorite. Next time I will add sliced mushrooms. The chicken had a nice tasty flavor from the delicious sauce. Definitely a winner.
Thanks for taking the time to come back and let me know how much you enjoyed it!
OMG!!!! Made this for supper and it is fabulous. Not a hard recipe and cooks up delicious full of flavor. Definitely a keeper. YUMMY…………
I am a huge fan of Clinton Kelly and can’t believe I found this recipe while searching for chicken thigh recipes!! After the show stopped airing (What Not to Wear) I never knew he was hosting another show!! The recipe is the most delicious chicken thigh recipe I have ever made and I thank you for sharing. Moist, flavorful and the mashed potatoes are the bomb. My husband even enjoyed it and he usually doesn’t eat chicken. AND I’m thrilled to read about Clinton Kelly!
I guess it was meant to be that you found this!!
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