Chicken Osso Buco

4.6 of 5 (39)
editors choice
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 342.9
  • Total Fat: 9.3 g
  • Cholesterol: 128.7 mg
  • Sodium: 825.8 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 5.9 g
  • Protein: 36.6 g

View full nutritional breakdown of Chicken Osso Buco calories by ingredient


Lite and healthy version of Veal Osso Buco Lite and healthy version of Veal Osso Buco
Number of Servings: 3


    6 boneless chicken thighs
    2 Tbsp extra virgin olive oil
    1 cup celery, chopped
    2 carrots, chopped
    1/2 cup onion, chopped
    1 cup mushrooms, chopped
    2 Tbsp shallots, chopped
    3 cloves garlic, chopped
    3 oz. red wine
    1 cup homemade chicken STOCK or storebought STOCK, NOT Broth (broth is much saltier)
    8 oz. can no-salt tomato sauce
    12 to 14 oz diced tomatoes, no salt added (liquid too!)
    3 full-length sprigs fresh rosemary
    1 tsp. fresh thyme, chopped
    1/2 bay leaf
    1 tsp. lemon zest (peel)
    dash of dried red pepper flakes
    1 squeeze of anchovy paste (about an inch)
    2 dashes kosher salt
    1 dash black pepper
    1 Tbsp flour
    1 pat unsalted butter
    (For convenience, I sometimes use storebought frozen stew vegetables instead of chopping up fresh - but don't put bagged potatoes in until the last 45 minutes, because they'll get mushy.)


Saute chicken thighs in 1 Tbsp extra virgin olive oil in a large skillet -- remove, and set aside.

Add 1 Tbsp olive oil, heat, and add celery, carrots, onions, and mushrooms - saute until carmelized.

Add shallots and garlic, cook for 2 minutes.

Add red wine, scrape up bits of meat from bottom.

Add remaining ingredients and return chicken to skillet.

Bring to a boil, lower heat, and simmer covered (with lid cracked a bit) for 1 to 2 hours (until chicken is tender and falling apart).

Delicious served over brown rice with garden salad on the side.

Number of Servings: 3

Recipe submitted by SparkPeople user ALLISONO.

Member Ratings For This Recipe

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    3 of 3 people found this review helpful
    Despite the long list of ingredients, this was quick to prepare and cooked in 75 min. I used 11 thighs for 4 people. Do not increase the sauce, there is already more than enough to serve with rice(I used), or pasta. I thickened it in the final minutes with a small slurry of cornstarch and water. - 2/3/09

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    2 of 2 people found this review helpful
    This was one of the best dishes I have ever made. Fabulous! I will definately make this one again. Rich and delicious and deceptively easy. - 8/7/08

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    1 of 1 people found this review helpful
    Yummy! I served this to my family and my grown son, daughter, & husband all loved it. I didn't have any red wine so I used white zinfandel, and I increased the veggies because I only had 4 thighs so I added 2 breasts. Couldn't figure out what the pat of butter was for so I left that out. A Keeper!!! - 4/21/09

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    1 of 1 people found this review helpful
    Made it this weekend - super easy, super delicious! - 12/7/08

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    1 of 1 people found this review helpful
    Took a little longer to prepare than anticipated but well worth the time. My family loved it. this will definitely be a staple in our family. Thank you! - 8/21/08