Chicken Osso Buco
|For osso buco|
|All purpose flour||1⁄4 Cup (4 tbs)|
|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|
|Chopped fresh italian parsley||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Teaspoon|
|Grated lemon rind||1 Teaspoon|
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.