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Chicken Osso Buco

Healthycooking's picture
Ingredients
For osso buco
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt To Taste
  Ground black pepper To Taste
  Skinless chicken drumsticks 1 3⁄4 Pound (8 pieces)
  Olive oil 1 Teaspoon
  Spanish onion 1 , coarsely chopped
  Carrots 2 , sliced
  Celery stalks 2 , sliced
  Garlic 2 Clove (10 gm), minced
  Dry white wine/Nonalcoholic white wine 1 Cup (16 tbs)
  Canned whole tomatoes 28 Ounce (1 can)
  Defatted low sodium beef broth 2 Cup (32 tbs)
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Bay leaf 1
For gremolata
  Chopped fresh italian parsley 1⁄4 Cup (4 tbs)
  Minced garlic 1 Teaspoon
  Grated lemon rind 1 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken

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