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4.8 from 15 votes

Braised chicken Osso Buco with Risotto Milanese

Succulent braised chicken thighs cooked Osso Buso-style served with creamy risotto Milanese is a showstopper comfort food dish. 

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Calories: 594 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 8 chicken thighs
  • 1 onion finely chopped
  • 2 carrots peeled and finely chopped
  • 2 ticks celery finely chopped
  • 4 garlic cloves crushed
  • 4 prigs Fresh thyme.
  • 800 g (28oz) crushed tomatoes
  • 1 cup red wine
  • 1 cup chicken stock
  • salt and pepper to taste
For the Risotto Milanese
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 2 cup risotto rice
  • 1 cup white wine
  • 5 cups chicken stock
  • pinch of saffron
  • 2 tbsp butter
  • 1 cup Parmesan Cheese grated

Instructions

    Cup of Yum
  1. Pat bone-in, skin-on chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
  2. Place the chicken thighs, skin-side down in a deep braiser or Dutch oven. Place the pan over medium heat then allow the chicken thighs to cook and the fat to render from the skin for 7-10 minutes or until golden brown.
  3. Carefully flip over the thighs and cook for another 5 minutes. Remove from the pan and set aside.
  4. In the same pan, add the onion, carrot and celery. Cook for 5 minutes or until soft and fragrant.
  5. Add the garlic and thyme and cook for another 30 seconds. Pour in the tomatoes, wine and chicken stock.
  6. Place the chicken thighs back into the sauce then cover with a lid. Place the chicken in an oven that has been preheated to 180ºC/350ºF.
  7. Allow to cook for 45 minutes - 1 hour until the chicken is tender.
  8. To make the risotto, In a large, deep skillet or pan, heat the olive oil.
  9. Add the onion and cook for a few minutes until the onion is completely tender. Add the garlic and cook for another 30 seconds then add the rice.
  10. Cook the rice for a minute, stirring to coat in the oil then pour in the white wine. Stir and allow to reduce.
  11. Add the saffron to the hot chicken stock. Ladle the stock into the risotto, one ladle at a time, stirring regularly.
  12. Once all the risotto has been absorbed and the rice is al dente (tender but firm), stir in the butter and Parmesan cheese.
  13. Taste and adjust seasoning by adding salt and pepper.
  14. Serve the risotto topped with the braised chicken thighs and sauce. Garnish with chopped parsley and serve.

Nutrition Information

Calories 594kcal (30%) Carbohydrates 80g (27%) Protein 40g (80%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 86mg (29%) Sodium 546mg (23%) Potassium 1101mg (31%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 3864IU (77%) Vitamin C 22mg (24%) Calcium 232mg (23%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 594

% Daily Value*

Calories 594kcal 30%
Carbohydrates 80g 27%
Protein 40g 80%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 86mg 29%
Sodium 546mg 23%
Potassium 1101mg 23%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 3864IU 77%
Vitamin C 22mg 24%
Calcium 232mg 23%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.