Chicken Osso Buco Food

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CHICKEN THIGH OSSO BUCCO



Chicken Thigh Osso Bucco image

Chicken Thigh Osso Bucco is a delicious twist on an Italian classic. Braised in white wine, chicken stock & veggies, it's served on mashed potatoes or polenta!

Provided by JB @ The Grateful Girl Cooks!

Categories     Entree

Time 1h15m

Number Of Ingredients 14

8 chicken thighs
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
olive oil ((enough to cover bottom of pan))
1 brown onion ((diced))
1 large carrot ((peeled, sliced, cut into quarters))
2 cloves garlic ((minced))
1 Tablespoon tomato paste
1 cup dry white wine
1 cup chicken stock
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
parsley for garnish ((if desired))

Steps:

  • Place flour, salt and pepper on plate. Mix. Dredge chicken in flour mixture until all sides are covered.
  • Add olive oil (enough to cover bottom of pan) to large heavy-bottomed saucepan. Heat on medium.
  • When oil is hot, add chicken. Sear chicken until it is browned on both sides (you might need to brown chicken in batches). Remove chicken from pan.
  • Add a bit more olive oil if necessary. Add onions and carrots; cook until softened (4-5 minutes).
  • Add minced garlic. Cook for one more minute, stirring to prevent burning.
  • Add tomato paste, wine, chicken stock, rosemary and thyme. Stir to combine all ingredients. Cook until the liquid in the pan has reduced by about half.
  • Add the chicken thighs back to the pan; turn heat to low. Cover pan, and cook on low for 45-50 minutes (or until is cooked all the way through.
  • Serve cooked chicken on top of creamy mashed potatoes or polenta. Spoon some of the veggies and sauce over the top of chicken. Garnish with parsley, if desired.

Nutrition Facts : ServingSize 1 piece, Calories 327 kcal, Carbohydrate 10 g, Protein 20 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 298 mg, Sugar 1 g

CHICKEN OSSO BUCO



Chicken Osso Buco image

Though this dish is traditionally made with veal shank, this recipe shaves off a lot of fat and sodium by using chicken and just two teaspoons of olive oil-allowing a heady mix of spices to do the work instead.

Categories     baked recipes     chicken recipes     Chicken Osso Buco     italian     chicken     osso buco     italian chicken     easy italian     easy chicken

Time 55m

Yield 4

Number Of Ingredients 15

1/4 c. all-purpose flour
4 Chicken Legs
2 tsp. olive oil
1 large onion
2 medium carrots
1 small bulb fennel, chopped, or 2 medium stalks celery
3 clove garlic
3/4 c. dry white wine
1 can low-sodium chicken broth
1 can diced tomatoes
1 1/2 tsp. chopped fresh rosemary or 1⁄2 tsp dried rosemary
Kosher salt and pepper
1 c. orzo
1/2 c. flat-leaf parsley
1 tbsp. grated lemon zest

Steps:

  • Heat oven to 325ºF. In a large resealable plastic bag, place the flour and the chicken pieces and shake to coat. Heat the oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to plate.
  • Reduce the heat to medium. Add the onion, carrots, fennel and 2 tsp of the garlic to the saucepan and cook, covered, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add the wine and cook, stirring and scraping up any brown bits for 1 minute.
  • Add the chicken broth, tomatoes, rosemary, 1/2 tsp salt and 1/4 tsp pepper and simmer for 4 minutes.
  • Return chicken to pan, cover and bake until the chicken is cooked through, 30 to 40 minutes.
  • Meanwhile, cook the orzo according to package directions. In a small bowl, combine the parsley, lemon zest and the remaining garlic. Sprinkle chicken with parsley mixture and serve with cooked orzo.

Nutrition Facts : Calories 314 calories

OSSO BUCO



Osso Buco image

Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 18

1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest

Steps:

  • Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
  • For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
  • In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
  • In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
  • Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
  • Remove and discard bouquet garni from the pot.
  • Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

SLOW-COOKER CHICKEN 'OSSO BUCO'



Slow-Cooker Chicken 'Osso Buco' image

Experience the delicious flavor of this Slow-Cooker Chicken 'Osso Buco'. This Slow-Cooker Chicken 'Osso Buco' will be a new family favorite.

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield 4 servings

Number Of Ingredients 7

8 small boneless skinless chicken thighs (1 lb.)
1/4 cup flour
1 carrot, finely chopped
1 can (14-1/2 oz.) stewed tomatoes, undrained
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. zest and 1 Tbsp. juice from 1 lemon
3 cups hot cooked brown rice

Steps:

  • Toss chicken with flour; place in slow cooker sprayed with cooking spray.
  • Add all remaining ingredients except rice; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
  • Stir chicken mixture until sauce is thickened. Serve over rice.

Nutrition Facts : Calories 410, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g

CLINTON KELLY'S CHICKEN THIGH OSSO BUCCO



Clinton Kelly's Chicken Thigh Osso Bucco image

Chicken Thigh Osso Bucco is a decadent dish with insanely rich flavors, made with chicken thighs, onions and carrots and simmered in a delicious wine sauce.

Provided by Sabrina Snyder

Categories     Main

Time 1h15m

Number Of Ingredients 13

8 chicken thighs ((bone-in, skin on))
1/2 cup all-purpose flour
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1 onion ((diced))
1 carrot ((peeled, diced))
2 cloves garlic ((minced))
1 tablespoon tomato paste
1 cup white wine
1 cup chicken stock
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
parsley for garnish

Steps:

  • Add the flour in a shallow plate and season with salt and pepper.
  • Dredge both sides of the chicken thighs in the seasoned flour, shaking off the excess.
  • In a large Dutch oven over medium heat, add olive oil.
  • Sear the chicken thighs until browned on both sides.
  • Do this in two batches of 4 so you don't crowd the plate.
  • Remove browned thighs to a plate.
  • Add the onion and carrot and sauté until soft, about 5 minutes.
  • Add 2 cloves minced garlic, and cook about 1 more minute.
  • Add tomato paste mix well with all the ingredients and cook for another minute.
  • Add the wine, chicken stock, rosemary and thyme.
  • Cook until the liquids are reduced by about half.
  • Add the chicken back to the pan and reduce heat to low, cover and simmer 45 minutes until chicken is cooked through.
  • Serve over mashed potatoes, serve a chicken thigh and a spoonful of veggies and sauce. Top with parsley if you would like.
  • Serve with the Richest, Cheesiest, Crispy Mashed Potatoes.

Nutrition Facts : Calories 323 kcal, Carbohydrate 10 g, Protein 20 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 298 mg, Sugar 1 g, ServingSize 1 serving

OSSO BUCO-STYLE CHICKEN THIGHS



Osso Buco-Style Chicken Thighs image

From Cooking Light Magazine. Chicken thighs are simmered in a heady tomato sauce, then sprinkled with zesty gremolata and served on a bed of Gruyere-laced polenta. Chicken thighs stand in well for veal shanks in osso buco; their higher fat content, compared to other chicken parts, lets them hold up to long cooking or braising.

Provided by DailyInspiration

Categories     Chicken Thigh & Leg

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil, divided
6 chicken thighs, skinned (about 2 pounds)
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups onions, chopped
3/4 cup carrot, cubed
3/4 cup celery, coarsely chopped
2 garlic cloves, minced
3/4 cup dry white wine
5 cups tomatoes, chopped (about 2 pounds)
1 teaspoon dried basil
1 teaspoon dried rosemary
2 cups 1% low-fat milk
1 (14 1/2 ounce) can fat-free chicken broth
1 cup instant polenta, uncooked
3/4 cup fresh gruyere cheese, grated
1/4 teaspoon salt
3 tablespoons fresh parsley, chopped
2 teaspoons lemon rind, grated
1 garlic clove, minced

Steps:

  • To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoons salt and pepper. Add chicken to pan, cook 4 minutes on each side or until browned. Remove chicken from pan. Heat 1 teaspoons oil in pan over medium-high heat. Add onion, carrot, celery and 2 garlic cloves. Cover and cook 5 minutes or until tender, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Stir in 1/2 teaspoons salt , 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.
  • To prepare polenta; combine milk and broth in a medium saucepan; bring to a boil. Remove from heat; gradually add instant polenta, stirring constantly with a whisk. Cover and cook over medium-low heat for 2 minutes. Remove from heat; stir in cheese and 1/4 teaspoons salt.
  • To prepare the gremolata; combine parsley, lemon rind and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.

Nutrition Facts : Calories 396.3, Fat 22.3, SaturatedFat 7.5, Cholesterol 97.9, Sodium 854.2, Carbohydrate 18.6, Fiber 3.7, Sugar 11.9, Protein 25.7

OSSO BUCCO-STYLE CHICKEN



Osso Bucco-Style Chicken image

From Weight Watchers Make It In Minutes. Per serving: 263 calories, 8 g fat, 141 mg cholesterol, 10 mg total carb, 2 g fiber, 36 g protein

Provided by ratherbeswimmin

Categories     Chicken

Time 48m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1 1/2 lbs boneless skinless chicken thighs
1/2 cup chopped onion
1 celery, chopped
2 small carrots, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can whole peeled tomatoes with juice
2/3 cup chicken broth
1/2 cup dry white wine
1 bay leaf
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest

Steps:

  • Heat the oil in a large nonstick dutch oven over medium heat.
  • Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate.
  • Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven.
  • Stir/saute about 8 minutes or until the vegetables are very soft.
  • Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes.
  • Return the chicken to the pan; bring to a boil.
  • Lower heat, cover, and simmer for 15 minutes or until the chicken is tender.
  • Discard the bay leaf.
  • In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.

Nutrition Facts : Calories 294.1, Fat 8.3, SaturatedFat 2, Cholesterol 141.7, Sodium 526.3, Carbohydrate 12.9, Fiber 2.8, Sugar 6.5, Protein 35.9

CHICKEN OSSO BUCO



Chicken Osso Buco image

A very tasty dish that can be frozen, without the gremolada. If you like a bit of chili feel free to put some in.

Provided by Latchy

Categories     Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 14

8 chicken thighs, cutlets (about 1.3kg)
1/4 cup plain flour
2 tablespoons olive oil
500 g leeks, sliced thickly
2 garlic cloves, crushed
2 tablespoons tomato paste
625 ml chicken stock
60 ml dry white wine
1 (400 g) can tomatoes
2 stalks trimmed celery, chopped coarsely
1 medium carrot, chopped coarsely
2 tablespoons finely grated fresh lemon rind
1/4 cup finely chopped fresh parsley
2 garlic cloves, crushed

Steps:

  • Remove and discard excess fat and skin from chicken.
  • Reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess.
  • Heat half the oil in a large pan; cook chicken in batches until browned.
  • Drain on paper towel.
  • Heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft.
  • Add the reserved flour and paste and cook stirring for about 1 minute.
  • Stir in the stock, wine and undrained chopped tomatoes; bring to boil.
  • Return the chicken to the pan and simmer covered for approximately.
  • 1-1/4 hours.
  • Add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft.
  • Just before serving sprinkle the gremolada over.
  • GREMOLADA: Combine rind, parsley and garlic in a small bowl and mix well.

Nutrition Facts : Calories 671.2, Fat 38.1, SaturatedFat 9.8, Cholesterol 162.7, Sodium 493.3, Carbohydrate 38.8, Fiber 5.3, Sugar 12.4, Protein 41

CHICKEN THIGH OSSO BUCCO



Chicken Thigh Osso Bucco image

An inexpensive alternative to the more pricey veal. The longer it cooks the richer the sauce gets. I've never cooked it in the crock pot but I suppose you could. My husband is not a fan of dark meat chicken but in this recipe you would think you were eating veal.

Provided by thistleridge

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 chicken thighs
1 medium onion
1 medium carrot
1 celery
2 garlic cloves
3/4 cup red wine
1 (16 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 teaspoon oregano
1 teaspoon rosemary
3 tablespoons parsley
1 tablespoon lemon zest
1 garlic clove

Steps:

  • Salt and pepper thighs and saute in 1T. olive oil.
  • Chop onion, carrot, celery and garlic into a fine mince.
  • Remove chicken thighs when brown on both sides.
  • Add veggies to pan and cook till soft.
  • Deglaze pan with red wine and reduce by half.
  • Add tomato sauce, diced tomatoes, oregano and rosemary.
  • Cook till bubbly then add thighs back to the pan.
  • Simmer 40-60 minutes.
  • Meanwhile combine chopped parsley, lemon zest and chopped garlic.
  • Before serving add the last 3 ingredients.

Nutrition Facts : Calories 337.6, Fat 19.5, SaturatedFat 5.4, Cholesterol 105.3, Sodium 514, Carbohydrate 11.5, Fiber 3, Sugar 6.9, Protein 23.9

SLOW-COOKER 'OSSO BUCO' WITH CHICKEN



Slow-Cooker 'Osso Buco' with Chicken image

Slow-cook something sumptuous and deliver rich restaurant-quality flavor with our crowd-pleasing recipe for Slow-Cooker 'Osso Buco' with Chicken.

Provided by My Food and Family

Categories     Home

Time 5h20m

Yield 6 servings

Number Of Ingredients 12

2 Tbsp. flour
1/2 tsp. ground black pepper
6 bone-in skinless chicken thighs (2 lb.)
2 Tbsp. olive oil
1/2 cup fat-free reduced-sodium chicken broth
1 can (14.5-oz.) diced tomatoes, undrained
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1 tsp. dried thyme leaves
1 cup each chopped carrots and celery
1 cup chopped onions
6 cloves garlic, minced
2 Tbsp. MINUTE Tapioca

Steps:

  • Combine flour and pepper in shallow dish. Add chicken, 1 thigh at a time, turning to evenly coat each thigh with flour mixture.
  • Heat oil in large skillet on medium heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Remove chicken from skillet; cover to keep warm.
  • Add broth to skillet; cook 2 min., stirring constantly to remove browned bits from bottom of skillet. Remove from heat. Stir in tomatoes, lemon zest, lemon juice and thyme.
  • Place carrots, celery, onions and garlic in slow cooker sprayed with cooking spray; sprinkle with tapioca. Top with chicken. Pour broth mixture over chicken; cover with lid.
  • Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

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