What's in a name? Osso Buco is the Italian name both for veal shanks and the classic Milanese method of cooking them: They are first braised with aromatic vegetables and tomatoes, then enlivened with a last minute sprinkling of lemon peel, parsley, and garlic. You can achieve the same delicious flavour - in much less time - with chicken.
Chicken Osso-Buco Style Recipe (Serves 4)
Ingredients
- 2 tbsp olive oil
- 8 chicken thigh fillets (skin, fat and bone removed)
- 1 tsp salt
- 1 large onion
- 4 medium carrots
- 1 large celery stalk
- 1 x 400g can diced Italian tomatoes
- Chopped fresh parsley for garnish
Method:
- In a 12-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with salt. Cook until golden on all sides. Transfer to bowl.
- Meanwhile, on cutting board, coarsely chop onion. Dice carrots, and celery. To drippings on skillets, add onion, carrots and celery and cook, stirring frequently, 10 minutes, or until vegetables are lightly browned.
- Return chicken thighs to skillet; stir in stewed tomatoes. Heat to boiling over high heat.
- Reduce heat to low. Cover and simmer 25 minutes, or until juices run clear when chicken is pierced with tip of knife. Serve sprinkled with chopped parsley and grated lemon peel.
Note: The secret to these full-bodied dishes is cooking the chicken in two-steps. First sear it in hot oil to seal in juices and create a rich, browned flavour. Next simmer it, covered, in liquid until tender and cooked through. Pair these saucy dishes with vegetable purees, polenta, or risotto, to soak up all the delicious juices.
Source: The Good Housekeeping Step-by-Step Cookbook.