Clinton Kelly's Chicken Thigh Osso Bucco
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
323 kcal
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Course
Main Course
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Cuisine
Italian
Clinton Kelly's Chicken Thigh Osso Bucco
Description
Clinton Kelly's Chicken Thigh Osso Bucco features chicken thighs cooked slowly in a combination of vegetables and aromatics. The dish begins by coating chicken thighs with flour and spices then searing them to develop a golden crust. Onions, carrots, and garlic are softened in the same pot, allowing their flavors to meld with tomato paste and white wine. Chicken stock and herbs such as rosemary and thyme are added to create a fragrant braising liquid. Cooking the chicken covered at low heat ensures tenderness and infuses the meat with the sauce's richness.
The resulting dish offers a balance of textures, from the crispy browned edges of the thighs to the soft vegetables nestled in the reduced sauce. Serving the chicken and sauce over mashed potatoes provides a comforting, hearty meal that highlights the savory, herb-infused sauce.
For best results, allow the sauce to reduce properly before adding the chicken back to the pan. Simmering gently for 45 minutes ensures the chicken cooks through and absorbs the braising liquid's flavor. Garnishing with parsley adds a fresh brightness to the dish.
Ingredients
- 8 chicken thighs (bone-in, skin on)
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 onion (diced)
- 1 carrot (peeled, diced)
- 2 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1 cup white wine
- 1 cup chicken stock
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon thyme dried
- parsley for garnish
Instructions
- Add the flour in a shallow plate and season with salt and pepper.
- Dredge both sides of the chicken thighs in the seasoned flour, shaking off the excess.
- In a large Dutch oven over medium heat, add olive oil.
- Sear the chicken thighs until browned on both sides.
- Do this in two batches of 4 so you don't crowd the plate.
- Remove browned thighs to a plate.
- Add the onion and carrot and sauté until soft, about 5 minutes.
- Add 2 cloves minced garlic, and cook about 1 more minute.
- Add tomato paste mix well with all the ingredients and cook for another minute.
- Add the wine, chicken stock, rosemary and thyme.
- Cook until the liquids are reduced by about half.
- Add the chicken back to the pan and reduce heat to low, cover and simmer 45 minutes until chicken is cooked through.
- Serve over mashed potatoes, serve a chicken thigh and a spoonful of veggies and sauce. Top with parsley if you would like.
- Serve with the Richest, Cheesiest, Crispy Mashed Potatoes.
Notes
- Use bone-in, skin-on chicken thighs for richer flavor and better texture.
- Dredge chicken in seasoned flour to help develop a crispy exterior when seared.
- Reduce the wine and stock mixture by half before adding chicken to intensify the sauce.
- Simmer covered on low heat for 45 minutes to ensure tender, fully cooked chicken.
- Serve over mashed potatoes to complement the sauce and vegetables.
- Garnish with fresh parsley to brighten the dish visually and flavor-wise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 111mg | 37% |
| Sodium | 298mg | 12% |
| Potassium | 357mg | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1390IU | 28% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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