CHICKEN OSSO BUCCO

CHICKEN OSSO BUCCO image

Categories turkey

Number Of Ingredients 19

Skinless chicken thighs and breasts
Flour, salt and pepper
1 or 2 T vegetable oil as needed
1 onion diced
3 carrots diced
3 stalks celery
1 T tomato paste
1 cup dry white wine
4 cups chicken broth
1 sprig rosemary
2 sprigs thyme
2 bay leaves
2 whole cloves
Gremolata:
1/4 cup chopped parsley
2 cloves minced garlic
1 lemon zested
1 tsp. minced rosemary
Salt and pepper

Steps:

Dredge chicken in flour, salt and pepper. Brown in the vegetable oil on both sides. Remove from pan and set aside. Sauté onion, carrot and celery until tender. Add tomato paste and cook for 1 minute. Add the wine and reduce by half, approximately 3 minutes. Return the turkey to the pan and add broth 2/3 of the way up the sides of the turkey. Add herbs and bring to a boil. Turn heat down low and braise until tender, turning after 1 hour. Serve with Gremolata sprinkled on top.