Friday, July 6, 2012

Chicken Osso Bucco Style

Copyright 2012 LtDan'sKitchen blogs
Osso Bucco is an Italian dish that have eluded me for quite some time. The cut of veal needed for this dish is either unavailable or pretty expensive. Not a good combination in my books. I had to settle for something more affordable and equally delicious which is the chicken version. The authentic Osso Bucco uses the classic Milanese method of first braising the meat with aromatic vegetables and picking them up later with a last-minute sprinkling of lemon zest, parsley and garlic. In this version, chicken is used which not only saves you time but also holds the flavor quite well. The dish reminds me a bit of another classic Italian dish, the Chicken Cacciatore. 

Chicken Osso Buco Style

2-3 lbs chicken pieces
1 large onion, diced
3 garlic cloves, minced
4 medium carrots, finely diced
2 stalks celery, finely diced
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried rosemary
3 tbsp olive oil
1 16-oz pureed tomato, canned
1 cup chicken broth
Basil leaves and lemon zest, for garnish

1. Heat the oil in a large pan over medium heat. Fry the chicken pieces until 
    browned. Season with salt. Set aside.

2. Add the celery, carrots, garlic and onions in the same pan and cook until 
    softened. Season with salt and pepper. 

3. Add the herbs and cook for a minute. Add the tomato puree and the broth
    and bring to a boil.

4. Return the chicken pieces and lower the heat to medium low and cook to 
    a simmer for 30 minutes. 

5. When chicken is done, check for flavor and garnish with a sprinkling of the 
    lemon zest and pieces of basil leaves.

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