Waistline Happy Chicken Osso Bucco Food

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.

EASY, TASTY VEAL OSSO BUCCO

Steps:

• Put the veal and flour into a plastic bag, seal and then shake so that the veal is coated in flour.
• Heat the oil in a deep, heavy based pot. Add the veal and cook all sides so that the veal shanks are browned. Remove from the pot.
• If necessary, add a bit more oil to the pan. Add the onion and cook about 5 minutes until browned, Add the garlic and cook and extra minute.
• Add the stock and wine to the pan. Cook until bubbling.
• Return the veal shanks to the pot, and also add the chopped tomatoes and bouquet garni (see description above).
• Add salt and pepper to taste.
• Reduce heat and cook for an hour or until meat is falling off the bones.

OSSOBUCCO

Steps:

• Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
• Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
• Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
• Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
• Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it's still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

OSSO BUCO-STYLE CHICKEN THIGHS

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.

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.

SLOW-COOKER CHICKEN 'OSSO BUCO'

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.

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.