Chicken Osso Buco Recipe
Ingredients
| Osso Buco | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| 8 skinless chicken drumsticks (about 1 3/4 pounds) | ||
| Olive oil | 1 Teaspoon | |
| 1 Spanish onion, coarsely chopped | ||
| Carrots | 2 , sliced | |
| Celery stalks | 2 , sliced | |
| Garlic | 2 Clove (5gm), minced | |
| 1 cup dry white wine or nonalcoholic white wine | ||
| Whole tomatoes | 1 Can (10oz) | |
| 2 cups defatted reduced-sodium beef broth | ||
| Dried basil | 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Gremolata | ||
| 1/4 cup chopped fresh Italian parsley | ||
| Garlic | 1 Teaspoon, minced | |
| 1 teaspoon grated lemon rind | ||
| Salt | To Taste | |
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.
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.
Chef
