Chicken Osso Buco Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodMain Ingredient

Ingredients

For osso buco
 All purpose flour1⁄4 Cup (4 tbs)
 Salt To Taste
 Ground black pepper To Taste
 Skinless chicken drumsticks1 3⁄4 Pound (8 pieces)
 Olive oil1 Teaspoon
 Spanish onion1 , coarsely chopped
 Carrots2 , sliced
 Celery stalks2 , sliced
 Garlic2 Clove (10 gm), minced
 Dry white wine/Nonalcoholic white wine1 Cup (16 tbs)
 Canned whole tomatoes28 Ounce (1 can)
 Defatted low sodium beef broth2 Cup (32 tbs)
 Dried basil1⁄2 Teaspoon
 Dried oregano1⁄2 Teaspoon
 Bay leaf1
For gremolata
 Chopped fresh italian parsley1⁄4 Cup (4 tbs)
 Minced garlic1 Teaspoon
 Grated lemon rind1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1750 Calories from Fat 331

% Daily Value*

Total Fat 37 g56.8%

Saturated Fat 8.3 g41.5%

Trans Fat 0.7 g

Cholesterol 616.5 mg

Sodium 2584.4 mg107.7%

Total Carbohydrates 128 g42.7%

Dietary Fiber 26.7 g106.6%

Sugars 16 g

Protein 185 g370.2%

Vitamin A 557% Vitamin C 246.5%

Calcium 63.7% Iron 143.5%

*Based on a 2000 Calorie diet

Directions

To make the osso buco: Preheat the oven to 350°F.
On a plate, combine the flour, salt, and pepper.
Roll the chicken in the flour to coat.
Warm the oil in a Dutch oven over medium heat.
Add the chicken and cook, turning occasionally, for 5 minutes, or until lightly browned on all sides.
Transfer to a plate.
Coat the Dutch oven with no-stick spray.
Add the onions, carrots, celery, and garlic.
Cook over medium heat for 5 to 7 minutes, or until the onions are softened.
Add the wine and, using a wooden spoon, scrape up any browned bits from the bottom and sides of the pan.
Cook for 3 minutes, or until the wine is reduced by half.
Add the tomatoes (with juice), broth, basil, oregano, and bay leaf.
Increase the heat to high and bring to a boil.
Add the chicken.
Cover and transfer to the oven.
Bake, occasionally turning the chicken and basting it, for 1 hour, or until the chicken is very tender.
Remove and discard the bay leaf.
To make the gremolata: In a small serving dish or bowl, combine the parsley, garlic, and lemon rind.
Serve sprinkled over the chicken.
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