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Wednesday, March 4, 2015

Osso Buco Chicken

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 6 -8 boneless skinless chicken thighs
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups chopped onions
  • 1 1/2 cups diced carrots
  • 3/4 cup diced celery
  • 2 garlic cloves, minced
  • 3/4 cup dry wine
  • 1 (28 ounce) can diced tomatoes, drained
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rosemary
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons grated lemon rind
  • 1/4 teaspoon garlic clove, minced

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 combine 3/4 cup all-purpose flour, 1/4 teaspoons salt and pepper.
  • 3 heat 1 tablespoons olive oil in alarg non-stick skillet over medium-high heat.
  • 4 rinse chicken thighs and pat dry.
  • 5 cover chicken thighs with seasoned flour and shake off excess flour.
  • 6 add chicken to pan; cook 4 minutes on each side or until browned. remove chicken from pan.
  • 7 heat 1 tablespoon olive 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.
  • 8 stir in wine, scraping pan to loosen browned bits.
  • 9 stir in 1/2 teaspoons salt, tomato, basil, oregano, rosemary and 1 tablespoons flour; bring to a boil.
  • 10 cover, reduce heat to medium-low, and cook 15 minutes.
  • 11 transfer 1/2 of vegetable mixture into a covered baking dish. place browned chicken thighs on top of vegetables and cover with remaining vegetable mixture.
  • 12 cover and cook in preheated oven for 40 minutes or until chicken is done.
  • 13 to prepare gremolata, combine last three ingredients.
  • 14 sprinkle over chicken mixture.

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