Chicken Thigh Osso Bucco

A comforting and hearty dish made with tender chicken thighs and a rich, flavorful sauce, served over creamy polenta.

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces Bone-in chicken thighs Use bone-in for better flavor
4 cups Chicken broth Homemade broth recommended for richness
2 medium Carrots Chopped
1 medium Onion Chopped
2 stalks Celery Chopped
4 cloves Garlic Minced
2 teaspoons Thyme Fresh or dried
2 leaves Bay leaves
1 teaspoon Salt Adjust to taste
1 teaspoon Black pepper Freshly ground for best flavor
4 servings Creamy polenta For serving

Method

Preparation

Season the chicken thighs with salt and pepper.
In a large pot, heat some oil over medium heat and brown the chicken thighs on all sides.
Remove the chicken and set aside.
In the same pot, add chopped onions, carrots, celery, and garlic. Sauté until softened.
Pour in chicken broth and scrape the bottom of the pot to deglaze.
Add thyme, bay leaves, and the chicken thighs back to the pot.

Cooking

Bring to a simmer, cover, and cook on low heat for about 90 minutes or until the chicken is tender.

Serving

Serve the chicken over creamy polenta.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently and add chicken broth if needed.