Osso Bucco-style Chicken

Total Time: 48 mins Preparation Time: 20 mins Cook Time: 28 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 1/2 lbs boneless skinless chicken thighs
• 1/2 cup chopped onion
• 1 celery, chopped
• 2 small carrots, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can whole peeled tomatoes with juice
• 2/3 cup chicken broth
• 1/2 cup dry wine
• 1 bay leaf
• 3 tablespoons chopped fresh parsley
• 1 teaspoon grated lemon zest

Recipe

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