The real osso buco is slow cooked, complete with veal shanks and a medley of tomatoes, perhaps a hint of wine… Our take is slightly different, after all chicken does have a tendency to make it more often into our homes and onto our plates. We can save the veal for a fancy night out and focus on the poultry at hand.
Tomatoes are one of those tricky foods – for someone with a nightshade intolerance or an autoimmune condition, you should best avoid them altogether. If you have the smell and taste of tomatoes on your mind and your Italian food cravings aren’t going away, then we highly recommend a hearty chicken marsala to whisk those desires away. Yet, when tomatoes are in season they are hard to resist! Plus they are rich in vitamins A and C, along with many other antioxidants that help keep you young – just remember that heat destroys some of their beneficial properties, so serve some raw as a garnish. This can be a fun event, especially when you are searching for some colorful, and flavorful, heirloom varieties to liven up your plate.
Serve with some mashed cauliflower, or potatoes, and make sure to double the batch of everything! This chicken osso bucco is fabulous for leftovers and seconds, which we are sure will be asked for, so be prepared to plan/shop/cook ahead.
Chicken Osso Bucco Recipe
Protein: 64g / %
Carbs: 16g / %
Fat: 57g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 6 to 8 chicken thighs
- 1 onion, diced
- 2 to 3 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 cups tomatoes, diced
- 1 cup chicken stock
- 1/2 cup tomato sauce
- 2 tbsp. tomato paste
- 1 tbsp. fresh lemon zest
- 2 tbsp. fresh parsley, minced + more to garnish
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/4 cup olive oil
- Cooking fat
- Sea salt and freshly ground black pepper
- Preheat oven to 375 F.
- Heat some cooking fat in a ovenproof skillet and season the chicken thighs with salt and pepper.
- Brown the chicken 2 to 3 minutes per side; set aside.
- Lower the heat and add the olive oil to the same skillet used for the chicken.
- Add the carrot, celery, onion, and garlic, and cook 2 to 3 minutes.
- Pour in the chicken stock and bring to a simmer until evaporated by half.
- Add the diced tomatoes, tomato sauce, tomato paste, lemon zest, parsley, oregano and thyme; season everything to taste.
- Stir the ingredients in the pan, then add the chicken thighs.
- Place in the oven and cook 20 to 25 minutes, or until chicken is cooked through.
- Adjust seasoning and serve topped with fresh parsley.