Chicken Osso Buco

By bigbare

Though this dish is traditionally made with veal shank, this recipe shaves off a lot of fat and sodium by using chicken and just two teaspoons of olive oil—allowing a heady mix of spices to do the work instead.

Ingredients

• Gremolata:
• 1 ⁄4 cup all-purpose flour
• 4 each chicken drumsticks and thighs (21/2 lb), skin removed
• 2 tsp olive oil
• 1 large onion, chopped
• 2 medium carrots, halved and sliced
• 1 small bulb fennel, chopped, or 2 medium stalks celery, sliced
• 2 tsp minced garlic
• 3 ⁄4 cup dry white wine
• 1 can (14.5 oz) chicken broth
• 1 can (14.5 oz) diced tomatoes, drained
• 1 1/2 tsp chopped fresh rosemary or 1⁄2 tsp dried rosemary
• 1/2 tsp kosher salt
• 1 ⁄4 tsp freshly ground pepper
• 1 ⁄4 cup chopped parsley
• 1 T bsp grated lemon zest
• 1 tsp minced garlic

Details

Servings 4

Preparation

Step 1

1. Heat oven to 325ºF. Place flour in a 1-gallon ziptop bag; add chicken pieces and shake to coat. Heat oil in a 12-in. straight-sided ovenproof skillet over medium-high heat. Add chicken; cook 8 minutes, turning once, until nicely browned. (A 5-qt Dutch oven can be used, but you’ll need to brown chicken in batches.) Remove chicken to plate.

2. Add onion, carrots, fennel and garlic to drippings in skillet; cover and cook 5 minutes or until tender and browned, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Add chicken broth, tomatoes, rosemary, salt and pepper; simmer 4 minutes.

3. Return chicken to pan, cover and bake 30 minutes until chicken is cooked through and tender. Meanwhile, mix gremolata ingredients in small bowl. Sprinkle chicken with gremolata; serve with cooked orzo, if desired.