Osso Buco Style Chicken Thighs Recipes

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OSSO BUCO-STYLE CHICKEN THIGHS



Osso Buco-Style Chicken Thighs image

From Cooking Light Magazine. Chicken thighs are simmered in a heady tomato sauce, then sprinkled with zesty gremolata and served on a bed of Gruyere-laced polenta. Chicken thighs stand in well for veal shanks in osso buco; their higher fat content, compared to other chicken parts, lets them hold up to long cooking or braising.

Provided by DailyInspiration

Categories     Chicken Thigh & Leg

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil, divided
6 chicken thighs, skinned (about 2 pounds)
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups onions, chopped
3/4 cup carrot, cubed
3/4 cup celery, coarsely chopped
2 garlic cloves, minced
3/4 cup dry white wine
5 cups tomatoes, chopped (about 2 pounds)
1 teaspoon dried basil
1 teaspoon dried rosemary
2 cups 1% low-fat milk
1 (14 1/2 ounce) can fat-free chicken broth
1 cup instant polenta, uncooked
3/4 cup fresh gruyere cheese, grated
1/4 teaspoon salt
3 tablespoons fresh parsley, chopped
2 teaspoons lemon rind, grated
1 garlic clove, minced

Steps:

  • To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoons salt and pepper. Add chicken to pan, cook 4 minutes on each side or until browned. Remove chicken from pan. Heat 1 teaspoons 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. Stir in wine, scraping pan to loosen browned bits. Stir in 1/2 teaspoons salt , tomato, basil, and rosemary, bring to a boil. Cover, reduce heat to medium low and cook 15 minutes. Return chicken to pan. Cover and simmer 35 minutes or until chicken is done. Uncover and cook 5 minutes or until tomato mixture thickens.
  • To prepare polenta; combine milk and broth in a medium saucepan; bring to a boil. Remove from heat; gradually add instant polenta, stirring constantly with a whisk. Cover and cook over medium-low heat for 2 minutes. Remove from heat; stir in cheese and 1/4 teaspoons salt.
  • To prepare the gremolata; combine parsley, lemon rind and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.

Nutrition Facts : Calories 396.3, Fat 22.3, SaturatedFat 7.5, Cholesterol 97.9, Sodium 854.2, Carbohydrate 18.6, Fiber 3.7, Sugar 11.9, Protein 25.7

CHICKEN THIGH OSSO BUCCO



Chicken Thigh Osso Bucco image

An inexpensive alternative to the more pricey veal. The longer it cooks the richer the sauce gets. I've never cooked it in the crock pot but I suppose you could. My husband is not a fan of dark meat chicken but in this recipe you would think you were eating veal.

Provided by thistleridge

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 chicken thighs
1 medium onion
1 medium carrot
1 celery
2 garlic cloves
3/4 cup red wine
1 (16 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 teaspoon oregano
1 teaspoon rosemary
3 tablespoons parsley
1 tablespoon lemon zest
1 garlic clove

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.

Nutrition Facts : Calories 337.6, Fat 19.5, SaturatedFat 5.4, Cholesterol 105.3, Sodium 514, Carbohydrate 11.5, Fiber 3, Sugar 6.9, Protein 23.9

TURKEY THIGH OSSO BUCO



Turkey Thigh Osso Buco image

This Italian classic is made with turkey thighs braised in savory Progresso® Tuscany chicken broth along with vegetables and herbs. Serve with polenta or risotto for an unforgettable dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h40m

Yield 4

Number Of Ingredients 22

1/2 ounce dried porcini mushrooms (1/2 cup)
1/2 cup all-purpose flour
3/4 teaspoon gray sea salt
1/4 teaspoon pepper
4 turkey thighs
3 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
1 cup finely chopped carrot
1 cup finely chopped celery
4 cloves garlic, peeled
1 tablespoon fresh rosemary leaves
1 bay leaf
2 tablespoons finely chopped Italian (flat-leaf) parsley
1/2 cup dry white wine
2 lemon peel strips, about 2x1/2 inch each
2 tablespoons tomato paste (from 6-oz can)
1 3/4 cups Progresso™ Tuscany broth chicken broth (from 32-oz carton)
2 tablespoons butter
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons finely chopped fresh Italian (flat-leaf) parsley
1 teaspoon minced fresh rosemary leaves
1 teaspoon grated lemon peel

Steps:

  • In small bowl, combine the mushrooms with hot water to cover and set aside to soak.
  • Meanwhile, in shallow bowl, combine flour, salt and pepper. Dredge the turkey thighs in flour mixture to coat.
  • Heat oven to 350°F. In 12-inch skillet, heat 3 tablespoons oil over medium heat. Add coated thighs to oil; cook 12 to 15 minutes, turning once, until well browned. Place in ungreased 13x9-inch (3-quart) glass baking dish; set aside.
  • In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion, carrots, celery and garlic to oil; cook 5 minutes, stirring occasionally. Add 1 tablespoon rosemary, bay leaf, 2 tablespoons parsley and the wine; continue cooking about 5 minutes, stirring occasionally, until vegetables are tender and most of the liquid has evaporated. Stir in the lemon peel strips, tomato paste and broth. Drain mushrooms; discard the liquid. Add mushrooms to skillet. Heat to simmering then pour over the turkey in baking dish.
  • Cover baking dish with foil and bake 1 1/2 to 2 hours or until the turkey is very tender.
  • Meanwhile, make the gremolata. In 8-inch skillet, melt butter over medium-high heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently. Stir in 2 teaspoons parsley, 1 teaspoon rosemary and the grated lemon peel.
  • Sprinkle gremolata over the turkey before serving. If desired, serve with polenta or risotto.

Nutrition Facts : Calories 540, Carbohydrate 38 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 3 g, Protein 42 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g

CHICKEN THIGHS - OSSO BUCO STYLE



Chicken Thighs - Osso Buco Style image

Chicken thighs stand in well for veal shanks in osso buco; their higher fat content, compared to other chicken parts, lets them hold up to long cooking or braising. Chicken thighs are simmered in a heady tomato sauce, then sprinkled with zesty gremolata and served on a bed of Gruyere-laced polenta.

Provided by Daily Inspiration S

Categories     Chicken

Time 1h45m

Number Of Ingredients 22

1 Tbsp olive oil, divided
6 chicken thighs, skinned (about 2 pounds)
3/4 tsp salt, divided
1/4 tsp black pepper
2 c onion, chopped
3/4 c carrot, cubed
3/4 c celery, coarsely chopped
2 garlic cloves, minced
3/4 c dry white wine
5 c tomatoes, chopped (about 2 pounds)
1 tsp dried basil
1 tsp dried rosemary
POLENTA
2 c 1% low-fat milk
1 can(s) 14. 5 oz. can fat-free chicken broth
1 c instant polenta, uncooked
3/4 c gruyere cheese, grated
1/4 tsp salt
GREMOLATA
3 Tbsp fresh parsley, chopped
2 tsp lemon rind, grated
1 garlic clove, minced

Steps:

  • 1. To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoons salt and pepper. Add chicken to pan, cook 4 minutes on each side or until browned. Remove chicken from pan. Heat 1 teaspoons 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. Stir in wine, scraping pan to loosen browned bits. Stir in 1/2 teaspoons salt , tomato, basil, and rosemary, bring to a boil. Cover, reduce heat to medium low and cook 15 minutes. Return chicken to pan. Cover and simmer 35 minutes or until chicken is done. Uncover and cook 5 minutes or until tomato mixture thickens.
  • 2. To prepare polenta; combine milk and broth in a medium saucepan; bring to a boil. Remove from heat; gradually add instant polenta, stirring constantly with a whisk. Cover and cook over medium-low heat for 2 minutes. Remove from heat; stir in cheese and 1/4 teaspoons salt.
  • 3. To prepare the gremolata; combine parsley, lemon rind and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.

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