Best 6 Osso Bucco Style Chicken Recipes

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Craving a hearty and flavorful dish that will warm you up on a chilly day? Look no further than Osso Bucco-Style Chicken, a delicious and easy-to-make dish that combines the classic flavors of Italian cuisine with the convenience of using chicken.

This recipe takes boneless, skinless chicken thighs and braises them in a rich and savory broth made with white wine, tomatoes, garlic, and herbs. The chicken is cooked until fall-off-the-bone tender, and the resulting dish is a symphony of flavors that will tantalize your taste buds.

This article features three variations of Osso Bucco-Style Chicken, each with its own unique twist on the classic recipe. The first recipe is a traditional Osso Bucco-Style Chicken, made with a classic combination of white wine, tomatoes, and herbs. The second recipe, Osso Bucco-Style Chicken with Gremolata, adds a bright and herbaceous touch with a gremolata made from parsley, lemon zest, and garlic. The third recipe, Osso Bucco-Style Chicken with Mushrooms, incorporates earthy and umami-rich mushrooms for a dish that is both hearty and satisfying.

No matter which recipe you choose, you're sure to enjoy this delicious and comforting dish. So gather your ingredients, put on your apron, and let's get cooking!

Let's cook with our recipes!

CHICKEN THIGH OSSO BUCCO



Chicken Thigh Osso Bucco image

Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it's served on mashed potatoes or polenta!

Provided by JB @ The Grateful Girl Cooks!

Categories     Entree

Time 1h15m

Number Of Ingredients 14

8 chicken thighs
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
olive oil ((enough to cover bottom of pan))
1 brown onion ((diced))
1 large carrot ((peeled, sliced, cut into quarters))
2 cloves garlic ((minced))
1 Tablespoon tomato paste
1 cup dry white wine
1 cup chicken stock
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
parsley for garnish ((if desired))

Steps:

  • Place flour, salt and pepper on plate. Mix. Dredge chicken in flour mixture until all sides are covered.
  • Add olive oil (enough to cover bottom of pan) to large heavy-bottomed saucepan. Heat on medium.
  • When oil is hot, add chicken. Sear chicken until it is browned on both sides (you might need to brown chicken in batches). Remove chicken from pan.
  • Add a bit more olive oil if necessary. Add onions and carrots; cook until softened (4-5 minutes).
  • Add minced garlic. Cook for one more minute, stirring to prevent burning.
  • Add tomato paste, wine, chicken stock, rosemary and thyme. Stir to combine all ingredients. Cook until the liquid in the pan has reduced by about half.
  • Add the chicken thighs back to the pan; turn heat to low. Cover pan, and cook on low for 45-50 minutes (or until is cooked all the way through.
  • Serve cooked chicken on top of creamy mashed potatoes or polenta. Spoon some of the veggies and sauce over the top of chicken. Garnish with parsley, if desired.

Nutrition Facts : ServingSize 1 piece, Calories 327 kcal, Carbohydrate 10 g, Protein 20 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 298 mg, Sugar 1 g

OSSO BUCO



Osso Buco image

Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 18

1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest

Steps:

  • Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
  • For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
  • In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
  • In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
  • Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
  • Remove and discard bouquet garni from the pot.
  • Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

TRADITIONAL OSSO BUCO



Traditional Osso Buco image

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

Provided by PICKLEDPOSSUM

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 4

Number Of Ingredients 13

2 pounds veal shanks, cut into short lengths
¼ cup all-purpose flour
¼ cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
⅔ cup dry white wine
⅔ cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
½ cup chopped fresh flat leaf parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

Steps:

  • Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
  • Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
  • In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g

CHICKEN THIGH OSSO BUCCO



Chicken Thigh Osso Bucco image

An inexpensive alternative to the more pricey veal. The longer it cooks the richer the sauce gets. I've never cooked it in the crock pot but I suppose you could. My husband is not a fan of dark meat chicken but in this recipe you would think you were eating veal.

Provided by thistleridge

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 chicken thighs
1 medium onion
1 medium carrot
1 celery
2 garlic cloves
3/4 cup red wine
1 (16 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 teaspoon oregano
1 teaspoon rosemary
3 tablespoons parsley
1 tablespoon lemon zest
1 garlic clove

Steps:

  • Salt and pepper thighs and saute in 1T. olive oil.
  • Chop onion, carrot, celery and garlic into a fine mince.
  • Remove chicken thighs when brown on both sides.
  • Add veggies to pan and cook till soft.
  • Deglaze pan with red wine and reduce by half.
  • Add tomato sauce, diced tomatoes, oregano and rosemary.
  • Cook till bubbly then add thighs back to the pan.
  • Simmer 40-60 minutes.
  • Meanwhile combine chopped parsley, lemon zest and chopped garlic.
  • Before serving add the last 3 ingredients.

Nutrition Facts : Calories 337.6, Fat 19.5, SaturatedFat 5.4, Cholesterol 105.3, Sodium 514, Carbohydrate 11.5, Fiber 3, Sugar 6.9, Protein 23.9

CHICKEN OSSO BUCO



Chicken Osso Buco image

A very tasty dish that can be frozen, without the gremolada. If you like a bit of chili feel free to put some in.

Provided by Latchy

Categories     Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 14

8 chicken thighs, cutlets (about 1.3kg)
1/4 cup plain flour
2 tablespoons olive oil
500 g leeks, sliced thickly
2 garlic cloves, crushed
2 tablespoons tomato paste
625 ml chicken stock
60 ml dry white wine
1 (400 g) can tomatoes
2 stalks trimmed celery, chopped coarsely
1 medium carrot, chopped coarsely
2 tablespoons finely grated fresh lemon rind
1/4 cup finely chopped fresh parsley
2 garlic cloves, crushed

Steps:

  • Remove and discard excess fat and skin from chicken.
  • Reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess.
  • Heat half the oil in a large pan; cook chicken in batches until browned.
  • Drain on paper towel.
  • Heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft.
  • Add the reserved flour and paste and cook stirring for about 1 minute.
  • Stir in the stock, wine and undrained chopped tomatoes; bring to boil.
  • Return the chicken to the pan and simmer covered for approximately.
  • 1-1/4 hours.
  • Add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft.
  • Just before serving sprinkle the gremolada over.
  • GREMOLADA: Combine rind, parsley and garlic in a small bowl and mix well.

Nutrition Facts : Calories 671.2, Fat 38.1, SaturatedFat 9.8, Cholesterol 162.7, Sodium 493.3, Carbohydrate 38.8, Fiber 5.3, Sugar 12.4, Protein 41

VEAL OSSO BUCO



Veal Osso Buco image

Provided by Rick Tramonto

Categories     Soup/Stew     Wine     Tomato     Braise     Dinner     Horseradish     Rosemary     Meat     Veal     Carrot     Thyme     Simmer     Boil

Number Of Ingredients 19

Four 12-ounce veal shanks
Kosher salt
Freshly ground black pepper
1 cup vegetable oil
1 cup all-purpose flour
2 carrots, peeled and diced
2 celery ribs, diced
1 yellow onion, diced
6 garlic cloves, sliced
1 cup dry red wine
4 cups veal stock or chicken stock
3 cups chicken stock
3 cups canned plum tomatoes, drained and crushed
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 tablespoon grated fresh horseradish (see Note)
2 tablespoons grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • 1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
  • 2. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
  • 3. Preheat the oven to 350°F.
  • 4. Heat a large, ovenproof casserole over high heat. Put the oil into the casserole and let it heat.
  • 5. Meanwhile, put the flour in a shallow bowl, dredge the veal shanks in it, and pat off the excess. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside. If the oil turns dark during the process, discard it and heat a fresh cup of oil.
  • 6. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
  • 7. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
  • 8. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid through a fine-mesh sieve or chinois into a large saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
  • 9. To serve, cut and discard the twine, put a single osso buco (veal shank) in a bowl, and ladle about 3/4 cup of the sauce and vegetables over it. (If the sauce and the meat are not still warm, heat them together very gently over low heat for 8 to 10 minutes.)
  • 10. Garnish each osso buco with the fresh horseradish, lemon zest, and chopped parsley and season with pepper.

Tips:

  • Choose the right chicken pieces: For this recipe, bone-in, skin-on chicken thighs or drumsticks work best. The bones and skin add flavor to the dish, and the meat will stay moist during cooking.
  • Sear the chicken before braising: Searing the chicken in a hot skillet before braising helps to develop flavor and color. Be sure to sear the chicken in batches so that you don't overcrowd the pan.
  • Use a quality white wine: The white wine that you use in this recipe should be one that you would enjoy drinking on its own. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, will work well.
  • Add plenty of vegetables: The vegetables in this recipe add flavor, color, and nutrition. Don't be afraid to add more vegetables, such as carrots, celery, or mushrooms, if you like.
  • Simmer the chicken until it is fall-off-the-bone tender: This recipe calls for simmering the chicken for 1 hour and 15 minutes, or until it is fall-off-the-bone tender. If you need to cook the chicken for longer, that's fine. Just be sure to check it periodically to make sure that it doesn't overcook.

Conclusion:

This Osso Bucco-Style Chicken recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is fall-off-the-bone tender and the sauce is rich and flavorful. Serve this dish over rice or mashed potatoes for a complete meal.

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