Osso Buco is traditionally a dish made with veal shanks and dribbling with marrow, but I like the lighter version made with chicken. It's a great way to use cheaper dark meat and keep it super tender, and osso buco, after all, is country Italian food, so I think this is a respectable way to honor the most likely purpose of the dish (namely, feeding people on the cheap).
Altitude Chophouse in Laramie, WY has a great chicken osso buco, and so does Trapper's in Parker, CO. But this is an easy dish to set up and allow to stew at home, and it makes great leftovers, so it's crazy to not just do it yourself. Here's my version.
Chicken Osso Buco
8 medium (about 2 1/2 pounds) chicken thighs
2 tablespoon(s) canola oil
1/2 bag(s) (8 ounces) carrots
1 large onion
1 large celery stalk
1 can(s) (4 1/2- to 16-ounce) Italian-style stewed tomatoes
Chopped parsley and grated lemon peel, for garnish
Remove skin and fat from chicken thighs. In 12-inch skillet over medium-high heat, heat canola oil and cook chicken thighs and 1 teaspoon salt until chicken is golden on all sides. Remove to plate. Meanwhile, dice carrots, onion, and celery.
Using the chicken drippings remaining in skillet, cook carrots, onion, and celery over medium heat until lightly browned. Return chicken to skillet; stir in stewed tomatoes. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 25 minutes or until chicken is fork-tender and juices run clear when chicken is pierced with a knife. Sprinkle with chopped parsley and grated lemon peel.
Serve with cooked pasta or rice.