Ingredients for Osso Buco Chicken
- 2 tablespoons olive oil
- Boneless Skinless Chicken Thighs
- All Purpose Flour
- ¼ teaspoon salt (plus ½ teaspoon for the sauce)
- Black Pepper
- Onions
- Carrots
- 2 celery stalks, chopped
- 3 cloves garlic (2 for vegetables, 1 for gremolata), minced
- Dry White Wine
- Diced Tomatoes
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- Fresh Parsley
- Lemon Rind
- Garlic Clove
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Osso Buco Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Osso Buco Chicken
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together ¾ cup all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
- Rinse 4 boneless, skinless chicken thighs (about 1.5 lbs) and pat them completely dry.
- Dredge chicken thighs in the seasoned flour, ensuring they are fully coated; shake off any excess flour.
- Add chicken thighs to the skillet and cook for 4 minutes per side, or until golden brown.
- Remove chicken from the skillet and set aside.
- Add 1 tablespoon olive oil to the same skillet. Add 1 medium onion (chopped), 1 medium carrot (chopped), 2 celery stalks (chopped), and 2 cloves garlic (minced).
- Cook for 5 minutes, or until vegetables are tender, stirring occasionally.
- Pour in ½ cup dry white wine, scraping the bottom of the pan to loosen any browned bits.
- Stir in ½ teaspoon salt, 1 (14.5 ounce) can diced tomatoes (undrained), 1 tablespoon chopped fresh basil, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, and 1 tablespoon all-purpose flour.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes.
- Transfer half of the vegetable mixture to a covered 9x13 inch baking dish.
- Arrange the browned chicken thighs on top of the vegetables in the baking dish. Cover with the remaining vegetable mixture.
- Cover the baking dish and bake in the preheated oven for 40 minutes, or until the chicken is cooked through and the juices run clear.
- While the chicken is baking, prepare the gremolata: Combine 2 tablespoons finely grated lemon zest, 2 tablespoons chopped fresh parsley, and 1 clove garlic (minced).
- Once the chicken is cooked, sprinkle the gremolata generously over the top.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
61g
Fat
10g
Carbs
16g
