Total Time: 2 hr 15 min
Prep 15 min
Cook 2 hr 0 min
Yield:6 servings
Level:Easy
INGREDIENTS:
Chicken Osso Bucco:
1/2 breast of CHICKEN
2 CHICKEN thighs
Salt and ground black pepper
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 cup white wine
4 cups chicken broth
1 large sprig fresh rosemary
2 large sprigs fresh thyme
2 bay leaves
2 whole cloves
Gremolata:
1/4 cup chopped fresh flat-leaf parsley
1 lemon, zested
2 cloves garlic, minced
1 teaspoon minced rosemary leaves
Pinch salt
Pinch freshly ground black pepper
STEPS:
- Preheat the oven to 375 degrees F. Pat the chicken with paper towels to dry.
- Season the chicken with salt and pepper. Dredge it in the flour to coat.
- In a heavy roasting pan, heat the oil over medium heat.
- Add the chicken and cook until brown on both sides, about 4-6 minutes per side. Transfer it to a plate and set aside.
- In the same pan, add the celery, onion, and carrot. Season vegetables with salt and cook it until the vegetables are tender.
- Add the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half.
- Return the chicken to the pan. Pour enough chicken broth to come 2/3 up the sides of the chicken.
- Add the bay leaf, cloves and herb sprigs to the broth mixture. Bring the liquid to a boil over medium-high heat.
- Remove the pan from the heat. Cover the pan tightly with foil and put inside the oven.
- Braise until the chicken is tender, turn the chicken after 1 hour.
- For the Gremolata, combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and black pepper in a bowl.
- Cover and reserve
- Transfer the chicken to a plate or shallow serving bowls. Season the sauce to taste with salt and pepper. Drizzle the sauce over the meat.
- Sprinkle each piece of chicken with a large pinch of Gremolata.
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