Best Chicken Osso Buco With Penne Recipes

CLINTON KELLY'S CHICKEN THIGH OSSO BUCCO

Steps:

• Add the flour in a shallow plate and season with salt and pepper.
• Dredge both sides of the chicken thighs in the seasoned flour, shaking off the excess.
• In a large Dutch oven over medium heat, add olive oil.
• Sear the chicken thighs until browned on both sides.
• Do this in two batches of 4 so you don't crowd the plate.
• Remove browned thighs to a plate.
• Add the onion and carrot and sauté until soft, about 5 minutes.
• Add 2 cloves minced garlic, and cook about 1 more minute.
• Add tomato paste mix well with all the ingredients and cook for another minute.
• Add the wine, chicken stock, rosemary and thyme.
• Cook until the liquids are reduced by about half.
• Add the chicken back to the pan and reduce heat to low, cover and simmer 45 minutes until chicken is cooked through.
• Serve over mashed potatoes, serve a chicken thigh and a spoonful of veggies and sauce. Top with parsley if you would like.
• Serve with the Richest, Cheesiest, Crispy Mashed Potatoes.

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.

OSSO BUCO

Steps:

• Combine flour, salt and pepper; dredge meat. In a large skillet, brown meat in oil on all sides. Place the shanks in a single layer in a Dutch oven or oblong baking dish; sprinkle with Italian seasoning and sage. Combine the carrots, onion, celery and garlic; sprinkle over meat. In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables. , Cover and bake at 325° for 2 hours or until fork-tender. Just before serving, combine gremolata ingredients; sprinkle over each shank. Serve immediately.