Chicken Osso Bucco

Preparation 20 MIN

Cooking 50 MIN
Servings 4
Freezes

Ingredients

OSSO BUCCO

12 chicken drumsticks

2 tablespoons (30 ml) olive oil

3 cups (750 ml) diced carrots

1 onion, chopped

1 clove garlic, chopped

1 can (398 ml/14 oz) crushed tomatoes

1/2 cup (125 ml) white wine

1/2 cup (125 ml) chicken broth

Salt and pepper

GREMOLOTA

Grated zest of 1 orange

1/4 cup (60 ml) coarsely chopped flat-leaf parsley

1/4 cup (60 ml) grated Parmigiano-Reggiano

2 tablespoons (30 ml) olive oil

Preparation

With the rack in the middle position, preheat the oven to 180°C (350°F).

OSSO BUCCO

Cut the bone end off each drumstick, retaining only the meaty portion.

In a large ovenproof sauté pan or Dutch oven over medium-high heat, brown the chicken in the oil. Season with salt and pepper. Set aside.

In the same skillet over medium heat, soften the carrots, onion and garlic. Add the tomatoes, wine and broth. Adjust the seasoning.

Place the chicken on the vegetables, cover the skillet and cook in the oven until the meat pulls easily from the bone, about 45 minutes.

GREMOLATA

In a bowl, combine all ingredients.

Serve the chicken garnished with gremolata. Accompany with Cannellini with Olive Oil and Thyme (see recipe).

Cannellini with Olive Oil and Thyme

Name: Chicken Osso Bucco
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 12 chicken drumsticks; 2 tablespoons (30 ml) olive oil; 3 cups (750 ml) diced carrots; 1 onion, chopped; 1 clove garlic, chopped; 1 can (398 ml/14 oz) crushed tomatoes; 1/2 cup (125 ml) white wine; 1/2 cup (125 ml) chicken broth; Salt and pepper; Grated zest of 1 orange; 1/4 cup (60 ml) coarsely chopped flat-leaf parsley; 1/4 cup (60 ml) grated Parmigiano-Reggiano; 2 tablespoons (30 ml) olive oil