Chicken Osso Buco
- Number of Servings: 3
Ingredients
6 boneless chicken thighs2 Tbsp extra virgin olive oil1 cup celery, chopped2 carrots, chopped1/2 cup onion, chopped1 cup mushrooms, chopped2 Tbsp shallots, chopped3 cloves garlic, chopped3 oz. red wine1 cup homemade chicken STOCK or storebought STOCK, NOT Broth (broth is much saltier)8 oz. can no-salt tomato sauce12 to 14 oz diced tomatoes, no salt added (liquid too!)3 full-length sprigs fresh rosemary1 tsp. fresh thyme, chopped1/2 bay leaf1 tsp. lemon zest (peel)dash of dried red pepper flakes1 squeeze of anchovy paste (about an inch)2 dashes kosher salt1 dash black pepper1 Tbsp flour1 pat unsalted butter(For convenience, I sometimes use storebought frozen stew vegetables instead of chopping up fresh - but don't put bagged potatoes in until the last 45 minutes, because they'll get mushy.)
Saute chicken thighs in 1 Tbsp extra virgin olive oil in a large skillet -- remove, and set aside.
Add 1 Tbsp olive oil, heat, and add celery, carrots, onions, and mushrooms - saute until carmelized.
Add shallots and garlic, cook for 2 minutes.
Add red wine, scrape up bits of meat from bottom.
Add remaining ingredients and return chicken to skillet.
Bring to a boil, lower heat, and simmer covered (with lid cracked a bit) for 1 to 2 hours (until chicken is tender and falling apart).
Delicious served over brown rice with garden salad on the side.
Number of Servings: 3
Recipe submitted by SparkPeople user ALLISONO.
Add 1 Tbsp olive oil, heat, and add celery, carrots, onions, and mushrooms - saute until carmelized.
Add shallots and garlic, cook for 2 minutes.
Add red wine, scrape up bits of meat from bottom.
Add remaining ingredients and return chicken to skillet.
Bring to a boil, lower heat, and simmer covered (with lid cracked a bit) for 1 to 2 hours (until chicken is tender and falling apart).
Delicious served over brown rice with garden salad on the side.
Number of Servings: 3
Recipe submitted by SparkPeople user ALLISONO.
Nutritional Info Amount Per Serving
- Calories: 342.9
- Total Fat: 9.3 g
- Cholesterol: 128.7 mg
- Sodium: 825.8 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 5.9 g
- Protein: 36.6 g
Member Reviews
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DPULLA
Despite the long list of ingredients, this was quick to prepare and cooked in 75 min. I used 11 thighs for 4 people. Do not increase the sauce, there is already more than enough to serve with rice(I used), or pasta. I thickened it in the final minutes with a small slurry of cornstarch and water. - 2/3/09
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NANADEB49
Yummy! I served this to my family and my grown son, daughter, & husband all loved it. I didn't have any red wine so I used white zinfandel, and I increased the veggies because I only had 4 thighs so I added 2 breasts. Couldn't figure out what the pat of butter was for so I left that out. A Keeper!!! - 4/21/09