Chicken Osso Buco
The Beach House Kitchen
This Chicken Osso Buco is rich, comforting and over the top full of flavor!
- 8 skin on chicken thighs
- ½ cup all-purpose flour
- kosher salt and freshly ground black pepper
- ¼ cup olive oil
- 2 tbsp butter
- 2 cups yellow onion (diced)
- 1 cup carrot (diced)
- 1 cup celery diced
- 3 cloves garlic (minced)
- 1 tsp dried oregano
- ½ tsp thyme leaves
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ¾ cup dry white wine
- 2 tbsp tomato paste
- 2 ounce 14.5 cans diced fire roasted tomatoes (undrained)
- 1 cup chicken stock
- 1 tbsp finely grated lemon zest
- 2 tbsp fresh flat-leaf parsley (finely chopped)
- Preheat oven to 400 degrees.
- Rinse chicken thighs, pat dry with a paper towel and season both sides with salt and pepper. Place flour in a shallow bowl, and dredge each thigh lightly in flour making sure to shake off the excess.
- In a large skillet, heat 2 Tbsp. olive oil over medium high heat. Add four chicken thighs to the pan and cook 3 minutes per side, until lightly browned. Remove thighs to baking dish large enough to hold all 8 chicken thighs. Add the remaining 2 Tbsp. olive oil and repeat with the other 4 chicken thighs.
- Pour off all but 1 Tbsp. of the olive oil and add 2 Tbsp. butter over medium heat. When butter is melted add onion, carrots, celery, garlic, oregano, thyme, salt and pepper. Cook until softened and lightly browned, stirring occasionally, about 20 minutes.
- Add the wine and increase the heat to medium high. Cook for 3-4 minutes, scraping up any brown bits until the wine is reduced.
- Stir in the tomato paste, then add the tomatoes and the broth and bring to a boil. Pour the mixture over the chicken thighs. Cover the baking dish tightly with heavy duty aluminum foil.
- Bake at 400 degrees for 45 minutes or until meat is no longer pink. Before serving add the lemon zest and the parsley. I like to serve over pasta or risotto.