Chicken Osso Bucco Recipes

CHICKEN OSSO BUCO

Steps:

• Heat oven to 325ºF. In a large resealable plastic bag, place the flour and the chicken pieces and shake to coat. Heat the oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to plate.
• Reduce the heat to medium. Add the onion, carrots, fennel and 2 tsp of the garlic to the saucepan and cook, covered, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add the wine and cook, stirring and scraping up any brown bits for 1 minute.
• Add the chicken broth, tomatoes, rosemary, 1/2 tsp salt and 1/4 tsp pepper and simmer for 4 minutes.
• Return chicken to pan, cover and bake until the chicken is cooked through, 30 to 40 minutes.
• Meanwhile, cook the orzo according to package directions. In a small bowl, combine the parsley, lemon zest and the remaining garlic. Sprinkle chicken with parsley mixture and serve with cooked orzo.

SLOW-COOKER CHICKEN 'OSSO BUCO'

Steps:

• Toss chicken with flour; place in slow cooker sprayed with cooking spray.
• Add all remaining ingredients except rice; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Stir chicken mixture until sauce is thickened. Serve over rice.

OSSO BUCO

Steps:

• In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
• Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
• Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

CHICKEN OSSO BUCO

Steps:

• Remove and discard excess fat and skin from chicken.
• Reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess.
• Heat half the oil in a large pan; cook chicken in batches until browned.
• Drain on paper towel.
• Heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft.
• Add the reserved flour and paste and cook stirring for about 1 minute.
• Stir in the stock, wine and undrained chopped tomatoes; bring to boil.
• Return the chicken to the pan and simmer covered for approximately.
• 1-1/4 hours.
• Add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft.
• Just before serving sprinkle the gremolada over.
• GREMOLADA: Combine rind, parsley and garlic in a small bowl and mix well.

CHICKEN THIGH OSSO BUCCO

Steps:

• Salt and pepper thighs and saute in 1T. olive oil.
• Chop onion, carrot, celery and garlic into a fine mince.
• Remove chicken thighs when brown on both sides.
• Add veggies to pan and cook till soft.
• Deglaze pan with red wine and reduce by half.
• Add tomato sauce, diced tomatoes, oregano and rosemary.
• Cook till bubbly then add thighs back to the pan.
• Simmer 40-60 minutes.
• Meanwhile combine chopped parsley, lemon zest and chopped garlic.
• Before serving add the last 3 ingredients.