Chicken Thighs Osso Buco
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon olive oil4 chicken thighs, skinned1.5 cups chopped onion.5 cup cubed carrot.5 cup coarsely chopped celery2 garlic cloves, minced3/4 cup dry white wine2.5 cups chopped tomato (about 2 pounds)1 teaspoon dried basil1 teaspoon dried rosemary
Heat 2 teaspoons oil in a large nonstick skillet (or dutch oven) over medium-high heat. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan.
Add onion, carrot, celery, and 2 garlic cloves (with 1 tsp oil if needed). Cover and cook 5 minutes or until tender, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Stir in 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.
Make 4 servings, 1 thigh and about 1.5 cups of vegetable mixture. Serve over wild rice or polenta.
Number of Servings: 4
Recipe submitted by SparkPeople user SRK1649.
Add onion, carrot, celery, and 2 garlic cloves (with 1 tsp oil if needed). Cover and cook 5 minutes or until tender, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Stir in 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.
Make 4 servings, 1 thigh and about 1.5 cups of vegetable mixture. Serve over wild rice or polenta.
Number of Servings: 4
Recipe submitted by SparkPeople user SRK1649.
Nutritional Info Amount Per Serving
- Calories: 240.3
- Total Fat: 10.0 g
- Cholesterol: 57.3 mg
- Sodium: 98.7 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.1 g
- Protein: 15.7 g
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