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.
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.
Clinton Kelly's Chicken Thigh Osso Bucco
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.
Ingredients
- 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
Instructions
- 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.
Recipe Notes
Adapted from the wonderful Clinton Kelly on The Chew
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.
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.
Thanks, Jen
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!
Sounds amazing!
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!