OSSO BUCCO-STYLE CHICKEN

Osso Bucco-Style Chicken image

Provided by ratherbeswimmin

Categories Chicken

Time 48m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1 1/2 lbs boneless skinless chicken thighs
1/2 cup chopped onion
1 celery, chopped
2 small carrots, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can whole peeled tomatoes with juice
2/3 cup chicken broth
1/2 cup dry white wine
1 bay leaf
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest

Steps:

Heat the oil in a large nonstick dutch oven over medium heat.
Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate.
Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven.
Stir/saute about 8 minutes or until the vegetables are very soft.
Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes.
Return the chicken to the pan; bring to a boil.
Lower heat, cover, and simmer for 15 minutes or until the chicken is tender.
Discard the bay leaf.
In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.

Nutrition Facts : Calories 294.1, Fat 8.3, SaturatedFat 2, Cholesterol 141.7, Sodium 526.3, Carbohydrate 12.9, Fiber 2.8, Sugar 6.5, Protein 35.9