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Osso Bucco Style Chicken

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Ingredients
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Chicken thighs 1 Pound, skinned
  Chicken drumsticks 1 Pound, skinned
  Olive oil 2 Teaspoon, divided
  Diced carrot 1 Cup (16 tbs)
  Diced celery 1 Cup (16 tbs)
  Diced onion 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Fat free less sodium chicken broth 1⁄2 Cup (8 tbs)
  Canned italian style diced tomatoes 14 1⁄2 Ounce (1 Can, Undrained)
  Italian style tomatoes 14 1⁄2 Ounce, diced (1 Can, Undrained)
  Bay leaf 1
  Rosemary sprig 1
  Parsley 2 Tablespoon, chopped
  Lemon rind 2 Teaspoon, grated
  Garlic 1 Clove (5 gm), 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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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