Braised chicken Osso Buco with Risotto Milanese

Succulent braised chicken thighs cooked Osso Buso-style served with creamy risotto Milanese is a showstopper comfort food dish. It’s the kind of recipe that works as well served at a dinner party as it does for a cozy dinner at home with the family. Using chicken thighs means your “Osso Buco” will cook in a fraction of the time as it’s beefy cousin.

Ingredients

The ingredients for this braised chicken recipe with risotto are pretty simple. Onion, carrots, celery and garlic are the classic soffrito used in Italian stews and braises. Chicken thighs are a fantastic, affordable source of protein and when slowly braised they are fall-apart tender. Tomatoes and a splash of red wine finish the sauce. For the risotto, you need to use a short grain rice, suitable for making risotto. I used Arborio rice but Carnaroli is another great option, if you can find it.

The risotto is simply flavored with butter and Parmesan with a pinch of saffron making it a classic Risotto Milanese recipe. It is an expensive ingredient but you truly need a pinch. If you’d prefer not to use saffron but want the pretty yellow end result, use a pinch of turmeric instead. The flavors aren’t the same but it will give you a similar looking finished dish.

For the braised chicken Osso Buco

• Chicken thighs. Can be substituted with bone-in chicken breasts or drumsticks.
• Onion.
• Carrots. 
• Celery. 
• Garlic. 
• Crushed tomatoes. 
• Red wine. 
• Fresh thyme. 
• Chicken stock. 
• Salt and pepper. 

For the risotto Milanese

• Olive oil. 
• Onion. 
• Garlic. 
• Risotto rice. 
• White wine. Can be substituted with chicken stock.
• Chicken stock.
• Saffron. 
• Butter. 
• Parmesan cheese. 

How to braise chicken

1. Brown the chicken thighs: Pat bone-in, skin-on chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. Place the chicken thighs, skin-side down in a deep braiser or Dutch oven. Place the pan over medium heat then allow the chicken thighs to cook and the fat to render from the skin for 7-10 minutes or until golden brown. Carefully flip over the thighs and cook for another 5 minutes. Remove from the pan and set aside.
2. Make the sauce: In the same pan, add the onion, carrot and celery. Cook for 5 minutes or until soft and fragrant. Add the garlic and thyme and cook for another 30 seconds. Pour in the tomatoes, wine and chicken stock. Place the chicken thighs back into the sauce then cover with a lid. Place the chicken in an oven that has been preheated to 180ºC/350ºF. Allow to cook for 45 minutes – 1 hour until the chicken is tender.
3. Make the risotto: In a large, deep skillet or pan, heat the olive oil. Add the onion and cook for a few minutes until the onion is completely tender. Add the garlic and cook for another 30 seconds then add the rice. Cook the rice for a minute, stirring to coat in the oil then pour in the white wine. Stir and allow to reduce. Add the saffron to the hot chicken stock. Ladle the stock into the risotto, one ladle at a time, stirring regularly. This stirring agitates the rice and allows it to release some of its starch, creating the creamy texture you want. Once all the risotto has been absorbed and the rice is al dente (tender but firm), stir in the butter and Parmesan cheese. Taste and adjust seasoning by adding salt and pepper.
4. Serve: Serve the risotto topped with the braised chicken thighs and sauce. Garnish with chopped parsley and serve.

Can I make this in advance?

Make the braised chicken thighs a day in advance and reheat just before serving. I wouldn’t recommend making risotto ahead as it tends to get very starchy with time. You could cook the risotto half way then chill and finish cooking before serving, if you’re trying to get ahead for a dinner party, etc. Any leftovers can be kept in an airtight container in the fridge for up to 2 days and reheated in the microwave.

Braised chicken recipes

1. Coconut braised chicken thighs
2. Easy Chicken Stew
3. Easy chicken curry