Osso Bucco Style Chicken Recipe
Ingredients
| All purpose flour | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Chicken thighs | 1 pound, skinned | |
| Drumsticks | 1 pound, skinned | |
| 2 teaspoons olive oil, divided Cooking spray | ||
| Carrot | 1 Cup (16 tbs), diced | |
| Celery | 1 Cup (16 tbs), diced | |
| Onion | 1 Cup (16 tbs), diced | |
| Garlic | 4 Clove (5gm), minced | |
| Dry white wine | 1 Cup (16 tbs) | |
| 1/2 cup fat-free, less-sodium chicken broth | ||
| Diced tomatoes | 1 Can (10oz), undrained | |
| Bay Leaf | 1 | |
| Rosemary sprig | 1 | |
| Parsley | 2 Tablespoon, chopped | |
| 2 teaspoons grated lemon rind | ||
| Garlic | 1 Clove (5gm), minced | |
Directions
1. Preheat oven to 350°.
2. Combine flour, salt, and pepper in a shallow dish. Dredge chicken pieces in flour mixture, shaking off any excess.
3. Heat 1 teaspoon oil in a Dutch oven coated with cooking spray over medium-high heat. Cook half of chicken, 4 to 5 minutes on each side, or until browned. Remove chicken and set aside. Repeat with remaining oil and chicken.
4. Reduce heat to medium; add carrot and next 4 ingredients. Cook 5 minutes, scraping pan to loosen browned bits. Add broth and next 3 ingredients. Return chicken to pan; stir gently.
5. Bake, covered, at 350° for 1 hour and 15 minutes or until chicken is no longer pink. Remove and discard bay leaf and rosemary sprig. Transfer chicken to a platter; keep warm.
6. Place pan over medium-high heat. Bring broth to a boil. Reduce heat; simmer, uncovered, 5 minutes or until mixture thickens. Remove from heat; stir in parsley, lemon rind, and garlic.
2. Combine flour, salt, and pepper in a shallow dish. Dredge chicken pieces in flour mixture, shaking off any excess.
3. Heat 1 teaspoon oil in a Dutch oven coated with cooking spray over medium-high heat. Cook half of chicken, 4 to 5 minutes on each side, or until browned. Remove chicken and set aside. Repeat with remaining oil and chicken.
4. Reduce heat to medium; add carrot and next 4 ingredients. Cook 5 minutes, scraping pan to loosen browned bits. Add broth and next 3 ingredients. Return chicken to pan; stir gently.
5. Bake, covered, at 350° for 1 hour and 15 minutes or until chicken is no longer pink. Remove and discard bay leaf and rosemary sprig. Transfer chicken to a platter; keep warm.
6. Place pan over medium-high heat. Bring broth to a boil. Reduce heat; simmer, uncovered, 5 minutes or until mixture thickens. Remove from heat; stir in parsley, lemon rind, and garlic.
Chef
