This Osso Buco Style Chicken has all of the hearty traditional Osso Buco flavors but is much quicker and easier. It also has almost half the calories of traditional osso buco. If you are not a fan of gremolata, feel free to leave the classic lemon parsley topping off – but at least try it once. It really adds to the complexity of this dish.
Osso Buco Style Chicken
- 1 large nonstick Dutch oven or stovetop casserole
- 1 plate
- 1 fork
- 1 small bowl
- 1 teaspoon olive oil
- 1½ lb boneless, skinless chicken breasts
- 1 medium red onion, chopped
- 1 large celery stalk, chopped
- 2 small carrots, chopped
- 2 large garlic cloves, chopped
- 1 can whole peeled tomatoes (with their juice)
- ⅔ cup reduced sodium chicken broth
- ½ cup dry white wine
- 1 bay leaf
- 3 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon zest (about 1/2 lemon)
- Heat oil in large nonstick Dutch oven or stovetop casserole over medium heat. Add the chicken and cook 2 1/2 to 3 minutes on each side until browned. Transfer to a plate.
- Add the onion, celery, carrots, and 1 garlic clove to the pan. Cook until the vegetables are very soft (about 8 minutes).
- Add the tomatoes, broth, wine, and bay leaf and stir with a fork to break up the tomatoes.
- Return the chicken to the pan and bring to a boil. Cover and simmer until the chicken is tender (about 15 minutes). Remove and discard the bay leaf.
- Combine the parsley, lemon zest, and remaining garlic in a small bowl. Sprinkle over chicken and serve warm.
Alternative Method: Pressure Cooker
If you’re looking for a different kitchen appliance to prepare Osso Buco Style Chicken, a pressure cooker can be a game-changer. Follow the steps below for a quicker, yet equally delicious version of this classic dish:
- 4 chicken drumsticks and 4 chicken thighs, bone-in and skin-on
- 1/2 cup all-purpose flour
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 can (14 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Gremolata, for garnish (optional)
- Season the chicken pieces with salt and black pepper. Dredge them in flour, shaking off any excess.
- Preheat your pressure cooker on the sauté function. Add the olive oil and heat it up.
- Brown the chicken pieces in batches until golden on all sides. Remove them from the pressure cooker and set aside.
- In the same pressure cooker, add the chopped onion, carrots, celery, and minced garlic. Sauté for a few minutes until the vegetables soften and become fragrant.
- Return the chicken pieces to the pressure cooker along with any juices. Pour in the chicken broth, diced tomatoes, tomato paste, dried thyme, and bay leaves. Stir everything together.
- Secure the lid on the pressure cooker and set it to high pressure for 25 minutes. Make sure the pressure valve is sealed.
- Once the cooking time is complete, carefully release the pressure according to the manufacturer’s instructions.
- Remove the lid and check the chicken for tenderness. If it’s not fork-tender, cook for an additional 5 minutes under high pressure.
- Discard the bay leaves and transfer the Osso Buco Style Chicken to a serving dish. Garnish with gremolata, if desired.
- Serve the tender chicken with the flavorful sauce alongside creamy polenta, mashed potatoes, or your favorite side dish.
Note: Cooking times may vary depending on your pressure cooker model. Always follow the manufacturer’s instructions and ensure the chicken reaches a safe internal temperature of 165°F (74°C).
By using a pressure cooker, you can enjoy the rich and comforting flavors of Osso Buco Style Chicken in a fraction of the time compared to traditional methods.
Achieving the best results for your Osso Buco Style Chicken requires a few expert tips and tricks. Avoid common mistakes and elevate your culinary prowess with these insights:
- Braising is Key: For tender and succulent chicken, ensure you braise it slowly over low heat. This allows the flavors to meld and the meat to become fork-tender. Patience is key to achieving the perfect texture.
- Brown the Chicken: Before braising, take the time to brown the chicken pieces. This step adds depth and richness to the final dish. Sear the chicken in a hot pan with a drizzle of oil until it develops a golden crust.
- Don’t Skimp on Aromatics: Aromatics like onions, carrots, celery, and garlic are essential for building flavor. Take the time to sauté them until they are soft and fragrant before adding the chicken back to the pot.
- Simmer with Precision: Maintain a gentle simmer throughout the cooking process. Avoid boiling vigorously, as it can toughen the chicken and affect the overall texture.
- Skim the Sauce: As the chicken cooks, skim any excess fat or impurities that rise to the surface. This will result in a cleaner and more refined sauce.
The Best Ways To Serve Osso Buco Style Chicken
To complement the robust flavors of Osso Buco Style Chicken, consider these serving suggestions and elevate your dining experience:
- Recommended Sides: Serve the chicken atop a bed of creamy mashed potatoes, polenta, or risotto. The velvety textures of these sides beautifully soak up the flavorful sauce.
- Garnish with Gremolata: Sprinkle a vibrant gremolata on top of the chicken just before serving. The combination of lemon zest, garlic, and parsley adds a refreshing and zesty note to the dish.
- Crusty Bread for Sauce Soaking: Provide slices of crusty bread on the side to mop up every last bit of the luscious sauce. The bread’s texture and flavor complement the dish perfectly.
- Wine Pairing: Osso Buco Style Chicken pairs wonderfully with a medium-bodied red wine, such as a Chianti or Barbera. The acidity and tannins in the wine harmonize with the richness of the dish.
- Different Serving Styles: Serve the chicken family-style in a large serving dish, allowing everyone to help themselves. Alternatively, plate each portion individually for an elegant presentation.
Can I make Osso Buco Style Chicken ahead of time?
Yes, you can make the Osso Buco Style Chicken a day in advance. The flavors will further develop, resulting in an even more delicious dish. Simply reheat gently on the stovetop before serving.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken on the stovetop, adding a splash of broth or water to prevent drying.
Can I use boneless chicken for this recipe?
While traditionally Osso Buco is made with bone-in meat, you can adapt the recipe using boneless chicken thighs or breasts. Adjust the cooking time as boneless cuts tend to cook faster.
Can I freeze Osso Buco Style Chicken?
Yes, you can freeze Osso Buco Style Chicken. Allow it to cool completely, then store it in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I do with the leftover sauce?
The flavorful sauce is a versatile base for other dishes. Use it as a delicious pasta sauce, a flavor-packed addition to soups or stews, or even as a braising liquid for other meats.
Elevate your dining experience with Osso Buco Style Chicken, a dish that combines tender chicken, aromatic herbs, and a rich tomato-based sauce. Learn the secrets to achieving perfect results, and explore creative serving suggestions. Share this mouthwatering recipe with your loved ones and stay updated with our blog by subscribing today!