Best Chicken Osso Buco Recipes

OSSO BUCO-STYLE CHICKEN THIGHS

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.

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 THIGHS - OSSO BUCO STYLE

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.

CHICKEN OSSO BUCO W/ ORANGE-LEMON GREMOLATA

Steps:

• METHOD (1)Preheat oven to 350F. (2)Place flour in a large, sealable bag. Add chicken pieces a few at a timme, shaking to coat. (3) Heat oil in a Dutch oven or large, ovenproof pot on medium heat. Add chicken and brown on both sides, about 6 minutes per side. Transfer chicken to a plate. (4) Lower the flame, add onions and garlic to the pot; cook for 5-7 minutes, until onions are soft. (5) Raise the heat back to medium and add wine.Cook until slightly reduced, scraping up the brown bits. (6) Add barley, tomatoes & their juice, broth, orange zest & juice, salt, sage and rosemary. Bring to a boil. (7) Add chicken, cover & transfer to the oven. Bake 1 1/2 hours. (8) While the chicken cooks, prepare gremolata. Place garlic in a small pan of boiling water for 2 minutes. Drain & finely chop. Place into a small bowl. Mix with parsley, orange & lemon zest. (9) Sprinkle over chicken before serving.

CHICKEN THIGH OSSO BUCO WITH CREAMY POLENTA

Steps:

• Place the flour in a shallow plate and season with salt and pepper. Dredge 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, browning in batches if necessary. Remove browned thighs to a plate.
• Add the onion, carrot and celery, sauté until soft and translucent, about 5 minutes. Add 2 cloves minced garlic, cook until fragrant, about 1 more minute. Add tomato paste and allow to brown another minute or so. Add the meat back to the pan then add the wine, reduce by half. Tie the herbs together with a piece of kitchen twine and add to the pot. Pour in the chicken stock and bring to a boil. Reduce heat to low, cover and simmer 45 minutes until chicken is cooked through. Remove tied herbs and discard.
• For the Polenta: In a large saucepan, bring 5 cups of water to a boil. Whisking, gradually add the cornmeal in a steady stream. Turn the heat down to medium and cook until thickened, whisking frequently about 10 minutes. Remove from the heat and stir in butter and cheese.
• For the classic Gremolata: Chop together parsley, remaining garlic clove and lemon zest. Drizzle with a bit of olive oil, season with salt and pepper.
• To serve: Spoon a bit of polenta on the plate, top with 2 chicken thighs, a spoonful of the cooking liquid and vegetables. Top with gremolata.
• For Almond-Grapefruit Gremolata: Chop together parsley, garlic clove and grapefruit zest. Combine with almonds & season to taste.
• For Roasted Garlic Mint Gremolata: Chop together parsley, mint & orange peel. Combine with roasted garlic & season to taste.

CHICKEN "OSSO BUCO" WITH PENNE

Steps:

• 1. Lightly coat drumsticks with flour. Heat olive oil in a large ovenproof skillet over medium heat. Add drumsticks and cook until golden brown, about 2 minutes per side. Transfer to a plate and keep warm. 2. Add carrots, onions, celery, and garlic to skillet and cook over medium heat until lightly browned, about 3 minutes. Add wine and scrape up any browned bits. Add tomato sauce, chicken stock, zest, and juices. Season to taste with salt and pepper and add bouquet garni. Continue cooking, uncovered, over medium-high heat until sauce thickens, 20-30 minutes. 3. Preheat oven to 325°. Return chicken to pan and bake, covered, until chicken is cooked through, 20-30 minutes. 4. Meanwhile, bring a large pot of water to a boil. Add salt and cook penne until al dente. Drain and toss with a little olive oil. To serve, spoon chicken and sauce over pasta and garnish with tomatoes and parsley.

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.

CHICKEN OSSO BUCO

Steps:

• 1. Remove skin from chicken. Place flour in a plastic bag. Add chicken, a few pieces at time, shaking to coat. In a 10-inch skillet brown chicken in hot oil over medium heat about 5 minutes per side or until golden. Remove chicken; set aside. 2. Add carrots, onion, celery, and garlic to the skillet. Cook and stir for 4 to 5 minutes or until lightly browned, Carefully add wine to skillet, scraping up any browned bits. Stir in tomato sauce, the 1/4 cup chicken broth, the lemon peel, lemon juice, thyme, and bay leaf. 3. Return chicken to skillet. Bring mixture to boiling; reduce heat. Cover and simmer for 35 to 40 minutes more or until chicken is done (180 degree F). Discard thyme and bay leaf. Meanwhile, prepare penne according to package directions. Drain well. 4. To serve, spoon chicken and sauce over pasta. Garnish with snipped parsley, if desired.