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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