Chicken Osso Buco Recipes

CHICKEN OSSO BUCO

Steps:

• Heat oven to 325ºF. In a large resealable plastic bag, place the flour and the chicken pieces and shake to coat. Heat the oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to plate.
• Reduce the heat to medium. Add the onion, carrots, fennel and 2 tsp of the garlic to the saucepan and cook, covered, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add the wine and cook, stirring and scraping up any brown bits for 1 minute.
• Add the chicken broth, tomatoes, rosemary, 1/2 tsp salt and 1/4 tsp pepper and simmer for 4 minutes.
• Return chicken to pan, cover and bake until the chicken is cooked through, 30 to 40 minutes.
• Meanwhile, cook the orzo according to package directions. In a small bowl, combine the parsley, lemon zest and the remaining garlic. Sprinkle chicken with parsley mixture and serve with cooked orzo.

CHICKEN THIGHS - OSSO BUCO STYLE

Steps:

• 1. To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoons salt and pepper. Add chicken to pan, cook 4 minutes on each side or until browned. Remove chicken from pan. Heat 1 teaspoons oil in pan over medium-high heat. Add onion, carrot, celery and 2 garlic cloves. Cover and cook 5 minutes or until tender, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Stir in 1/2 teaspoons salt , tomato, basil, and rosemary, bring to a boil. Cover, reduce heat to medium low and cook 15 minutes. Return chicken to pan. Cover and simmer 35 minutes or until chicken is done. Uncover and cook 5 minutes or until tomato mixture thickens.
• 2. To prepare polenta; combine milk and broth in a medium saucepan; bring to a boil. Remove from heat; gradually add instant polenta, stirring constantly with a whisk. Cover and cook over medium-low heat for 2 minutes. Remove from heat; stir in cheese and 1/4 teaspoons salt.
• 3. To prepare the gremolata; combine parsley, lemon rind and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.

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.

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.