Chicken Osso Buco With Penne Food

CLINTON KELLY'S CHICKEN THIGH OSSO BUCCO

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.

CHICKEN THIGH OSSO BUCCO

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.

OSSO BUCO ALLA MILANESE

Steps:

• Melt the oil in a heavy casserole large enough to hold the veal in a single layer. Dust shank pieces with flour and lightly brown on all sides over medium heat. You may find the browning easier if you do not put all the shanks in the pan at once. Do not allow them to become dark or blackened. Remove the shanks from the casserole and lower heat.
• Preheat oven to 350 degrees.
• To the casserole, add onions, carrots and celery and saute, stirring until they begin to soften. Add garlic and saute a minute longer. Add wine and cook over medium-high heat, scraping the pan until all the brown bits clinging to it have dissolved. Stir in the tomatoes, stock and thyme.
• Return the shanks to the casserole, basting with the sauce. Season with salt and pepper, cover and bake in the preheated oven about one and one-half hours until the meat is tender when pierced with a fork. Baste the shanks several times during baking.
• Remove shanks to a serving dish and keep warm. Taste sauce and season with salt and pepper if necessary. If the sauce is too thin (it should be about the consistency of cream), place the pan on top of the stove and boil down the sauce for several minutes.
• Pour sauce over the shanks and top with a little of the gremolata. Pass the rest on the side.

OSSO BUCCO-STYLE CHICKEN

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.

CHICKEN OSSO BUCO

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.