Chicken Osso Bucco in a Braiser

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Enough about me! I just realized it’s been a little while since I posted a recipe. Here’s one of my favorites from the “Stew, Roast, and Braise” chapter of the Bonne Femme Cookbook. It’s called Osso Bucco-Style Chicken Thighs.

It hitchhikes from Osso Bucco, a veal-shanks dish that—though Italian in origin—I enjoyed often in the South of France. Since veal shanks are expensive and not that easy to find, I switched in chicken thighs: The result is an easy braise that can be ready in an hour, and most of that time is hands-off simmering (while you can be sipping wine in another room). It’s an inexpensive, any-night dish that’s plenty good enough for a casual dinner with friends. Enjoy!

P.S.: This recipe works great in the 3 1/2-quart Le Creuset Braiser. Otherwise, use a Dutch oven or a deep skillet with a tight-fitting lid. Want more great recipes for your braiser? Check out my e-book, The Braiser Cookbook($2.99). And remember, you don’t have to own a Kindle to read e-books. You can download a free Kindle reading app here: Amazon.com – Read eBooks using the FREE Kindle Reading App on Most Devices

Osso Bucco-Style Chicken Thighs

(I also give the option for breasts, in case there are some white-meat-only eaters in your crowd.)

8 bone-in, skin-on chicken thighs or 4 bone-in, skin-on thighs and 2 bone-in, skin-on breast halves
Salt and freshly ground black pepper to taste
1/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil
1 small onion, halved and sliced
1/2 cup diced carrots
4 garlic cloves, minced
1/2 cup dry white wine
1/4 cup low-sodium chicken broth
1 (14.5-ounce) can crushed tomatoes, undrained
1 bay leaf
2 tablespoons snipped fresh parsley
2 teaspoons grated lemon zest

1. Season the chicken with salt and pepper. Dredge the chicken in the flour, patting off the excess. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers; add the chicken and cook, turning occasionally, until brown on all sides, 10 to 15 minutes (reduce the heat to medium if the chicken browns too quickly). Transfer the chicken to a plate and drain off all but 1 tablespoon of fat from the pan.

2. Reduce the heat to medium. Add the onion and carrots to the pan; cook and stir until the onion is tender, about 4 minutes; add three-quarters of the minced garlic and cook, stirring, until fragrant, 30 seconds more. Add the wine and chicken broth to the pan, stirring to loosen any browned bits from the bottom of the pan. Add the tomatoes and their juices and the bay leaf. Return the chicken to the pan, skin side up.

3. Bring to a boil. Reduce the heat, cover, and simmer until the chicken is tender and no longer pink (the internal temperature should register 170°F for breasts, 180°F for thighs), about 40 minutes. Discard the bay leaf.

4. Meanwhile, in a small bowl stir together the parsley, the lemon zest, and the remaining minced garlic to make a gremolata.

5. Arrange the chicken on four dinner plates and spoon some of the vegetables and sauce over each serving. Sprinkle with the gremolata and serve.

What to serve with it? My favorite recipe is Rice Cremeux, page 240 in the book. Here’s a photo–it’s a little bit creamy and soft, but not soupy like a risotto.

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Photo by Richard Swearinger

To start, how about a Belgian Endive Salad with Blue Cheese and Walnuts. It’s great for this time of year.

Belgian Endive Salad with Blue Cheese and Walnuts. Photo by Richard Swearinger.

Dessert? Well, if you’ve planned ahead, maybe you can thaw a few slices of this Chocolate-Cherry Pound Cake that you have on hand in the freezer. It freezes incredibly well. If not, just head to your favorite bakery or pastry shop (that’s what many a Bonne Femme would do on a Tuesday night)….

Chocolate-Cherry Pound Cake. Photo by Richard Swearinger.

Enjoy!

 

 

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2 comments to Chicken Osso Bucco in a Braiser for Tuesday Night

  • Terry

    Wini: I made this Saturday night (4 of us) and it was great. Made a salad with mixed greens, walnuts and pear slices, fixed the rice cremeux and had Trader Joe’s pumpkin ice cream for dessert. Had a nice merlot with dinner and a Templeton Rye Manhattan before dinner. This Manhattan recipe was from the bartender at Macao restaurant in New York City (Tribeca area). He had Templeton Rye on his list of liquors, so I asked him to make me a Manhattan. It was delicious but different than what I am used to in a Manhattan. Here is the recipe (to be made with rye whiskey even if not Templton Rye, not bourbon). 1 3/4 oz Templeton Rye, 1 1/2 oz sweet vermoutn, 1/2 oz Grand Marnier, 3 shakes bitters. Shake with ice and serve in a martini glass with a twist of lemon.

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