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Chicken Thighs Osso Buco-Style
(Serves 4)
Chicken Thighs Osso Buco-Style
Ingredients:
8 chicken thighs, with bones and skin
Salt and pepper
1/2 cup flour
2 tablespoons olive oil
1 onion, chopped
1 large carrot, peeled and diced
1 large stalk celery, diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup dry white wine
2 cups chicken broth
1 spring fresh rosemary
1/2 teaspoon dried thyme
Gremolata:
1/4 cup finely chopped fresh parsley
1 garlic clove, minced
Grated zest of 1 small lemon
Salt and pepper
Directions:
Season the chicken thighs with salt and pepper. Dredge the thighs in the lour, shaking off the excess.
Heat the olive oil in a large Dutch oven over medium-high heat.
Add half of the chicken thighs and cook until golden brown on all sides, 8 -10 minutes. Transfer the browned thighs to a plate. Repeat with the remaining thighs.
Add the onion, carrot and celery to the Dutch oven and saute until the onion is just beginning to brown, about 4-5 minutes. Add the garlic and saute for 1 minute. Stir the tomato paste into the vegetable mixture. Add the wine and cook until reduced and slightly thickened, 3-4 minutes. Pour in the chicken broth, add the rosemary and thyme and bring to a boil. Add the chicken thighs back to the pot. Reduce the heat to low, cover and simmer for 45 minutes.
Transfer the chicken thighs to a plate. Using a fork or tongs, remove the skin from the chicken and discard. Also remove the rosemary stem from the pot and discard. Cook the remaining sauce in the Dutch oven over medium-high heat for 4-5 minutes to reduce and thicken slightly before serving.
To make the Gremolata:
Combine all the gremolata ingredients in a small bowl; stir to combine.
To serve:
Spoon some mashed potatoes, polenta or rice on individual serving plates.
Top each serving with 2 chicken thighs and a few spoonfuls of the sauce.
Sprinkle some of the gremolata over each.
8 chicken thighs, with bones and skin
Salt and pepper
1/2 cup flour
2 tablespoons olive oil
1 onion, chopped
1 large carrot, peeled and diced
1 large stalk celery, diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup dry white wine
2 cups chicken broth
1 spring fresh rosemary
1/2 teaspoon dried thyme
Gremolata:
1/4 cup finely chopped fresh parsley
1 garlic clove, minced
Grated zest of 1 small lemon
Salt and pepper
Directions:
Season the chicken thighs with salt and pepper. Dredge the thighs in the lour, shaking off the excess.
Heat the olive oil in a large Dutch oven over medium-high heat.
Add half of the chicken thighs and cook until golden brown on all sides, 8 -10 minutes. Transfer the browned thighs to a plate. Repeat with the remaining thighs.
Add the onion, carrot and celery to the Dutch oven and saute until the onion is just beginning to brown, about 4-5 minutes. Add the garlic and saute for 1 minute. Stir the tomato paste into the vegetable mixture. Add the wine and cook until reduced and slightly thickened, 3-4 minutes. Pour in the chicken broth, add the rosemary and thyme and bring to a boil. Add the chicken thighs back to the pot. Reduce the heat to low, cover and simmer for 45 minutes.
Transfer the chicken thighs to a plate. Using a fork or tongs, remove the skin from the chicken and discard. Also remove the rosemary stem from the pot and discard. Cook the remaining sauce in the Dutch oven over medium-high heat for 4-5 minutes to reduce and thicken slightly before serving.
To make the Gremolata:
Combine all the gremolata ingredients in a small bowl; stir to combine.
To serve:
Spoon some mashed potatoes, polenta or rice on individual serving plates.
Top each serving with 2 chicken thighs and a few spoonfuls of the sauce.
Sprinkle some of the gremolata over each.
Ossobuco is Italian for "bone with a hole", but in this recipe for Chicken Thighs Osso Buco-Style, we are simply referring to the braising method and ingredients shared with the traditional veal shanks. If you are a fan of the bone marrow, you will find none here but you will still enjoy the same rich flavor of the resulting sauce and the tender chicken.
Here's the recipe for Traditional Osso Buco made with a veal shank.
Here's the recipe for Traditional Osso Buco made with a veal shank.
POULTRY RECIPES > CHICKEN THIGHS OSSO BUCO-STYLE
Most recipes call for only a small portion of tomato paste -- you use a tablespoon or two, and then what do you do with the rest? Don't let that rich tomato flavor go to waste. If you know that you might use it within a few days, transfer the paste to a glass or plastic container after opening the can and refrigerate it. Never store leftover tomato paste in an opened metal can.
You can also freeze tomato paste for later use, here's how. Line a small baking pan with aluminum foil (this helps in removing the paste from the pan once it is frozen.) Drop dollops of the tomato paste onto the prepared pan. If you want to be precise, so you know how much tomato paste is in each lump, you can use a measuring spoon to get tablespoon-size dollops. Put the pan in the freezer and freeze for several hours or overnight until the dollops are solid. Peel the tomato paste lumps off the foil and put in a freezer bag or freezer container and store in the freezer for later use.
You can also freeze tomato paste for later use, here's how. Line a small baking pan with aluminum foil (this helps in removing the paste from the pan once it is frozen.) Drop dollops of the tomato paste onto the prepared pan. If you want to be precise, so you know how much tomato paste is in each lump, you can use a measuring spoon to get tablespoon-size dollops. Put the pan in the freezer and freeze for several hours or overnight until the dollops are solid. Peel the tomato paste lumps off the foil and put in a freezer bag or freezer container and store in the freezer for later use.
HOW TO STORE LEFTOVER TOMATO PASTE
ENAMELED CAST IRON
DUTCH OVEN
DUTCH OVEN
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