Chicken osso buco

  • 4 servings
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  1. In a large pan, brown chicken in oil. Add salt and pepper. Set aside.
  2. Preheat oven to 350°F (180°C).
  3. In the same pan, cook carrots, onion, and garlic until tender. Add tomatoes, wine, and chicken stock. Adjust seasoning as needed.
  4. Place chicken on the vegetables and bake about 45 minutes until the chicken is fully cooked, i.e., to an internal temperature of 170°F (77°C).
  5. Mix all gremolata ingredients together.
  6. Serve chicken over a creamy polenta and garnish with the gremolata.
Chef's tip

Use fresh cherry tomatoes instead of canned tomatoes.

Use veal stock and red wine instead of white wine, for a rich, delicious sauce.

Add basil or sage to the gremolata.

You can also use

Boneless chicken thighs