Chicken Osso Bucco Recipes

OSSO BUCCO-STYLE CHICKEN

Steps:

• Heat the oil in a large nonstick dutch oven over medium heat.
• Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate.
• Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven.
• Stir/saute about 8 minutes or until the vegetables are very soft.
• Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes.
• Return the chicken to the pan; bring to a boil.
• Lower heat, cover, and simmer for 15 minutes or until the chicken is tender.
• Discard the bay leaf.
• In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.

CHICKEN THIGH OSSO BUCCO

Steps:

• Salt and pepper thighs and saute in 1T. olive oil.
• Chop onion, carrot, celery and garlic into a fine mince.
• Remove chicken thighs when brown on both sides.
• Add veggies to pan and cook till soft.
• Deglaze pan with red wine and reduce by half.
• Add tomato sauce, diced tomatoes, oregano and rosemary.
• Cook till bubbly then add thighs back to the pan.
• Simmer 40-60 minutes.
• Meanwhile combine chopped parsley, lemon zest and chopped garlic.
• Before serving add the last 3 ingredients.

CHICKEN OSSO BUCO

Steps:

• Remove and discard excess fat and skin from chicken.
• Reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess.
• Heat half the oil in a large pan; cook chicken in batches until browned.
• Drain on paper towel.
• Heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft.
• Add the reserved flour and paste and cook stirring for about 1 minute.
• Stir in the stock, wine and undrained chopped tomatoes; bring to boil.
• Return the chicken to the pan and simmer covered for approximately.
• 1-1/4 hours.
• Add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft.
• Just before serving sprinkle the gremolada over.
• GREMOLADA: Combine rind, parsley and garlic in a small bowl and mix well.

OSSO BUCO

Steps:

• In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
• Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
• Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.