Chicken Osso Buco
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Chicken Osso Buco calories by ingredient
Introduction
Lite and healthy version of Veal Osso Buco Lite and healthy version of Veal Osso BucoNumber of Servings: 3
Ingredients
-
6 boneless chicken thighs
2 Tbsp extra virgin olive oil
1 cup celery, chopped
2 carrots, chopped
1/2 cup onion, chopped
1 cup mushrooms, chopped
2 Tbsp shallots, chopped
3 cloves garlic, chopped
3 oz. red wine
1 cup homemade chicken STOCK or storebought STOCK, NOT Broth (broth is much saltier)
8 oz. can no-salt tomato sauce
12 to 14 oz diced tomatoes, no salt added (liquid too!)
3 full-length sprigs fresh rosemary
1 tsp. fresh thyme, chopped
1/2 bay leaf
1 tsp. lemon zest (peel)
dash of dried red pepper flakes
1 squeeze of anchovy paste (about an inch)
2 dashes kosher salt
1 dash black pepper
1 Tbsp flour
1 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.)
Directions
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.
Member Ratings For This Recipe
-
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
-
SUZY164
-
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
-
MARYOFDOOM
-
BACKMOON