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CHICKEN OSSO BUCO

Pilons Osso buco de poulet
Drumsticks Casseroles and gratins Oven Internationally inspired Exceldor classics
2-4 Portions
20 min Prepping
45 min Cooking
Recipe Easy

Ingredients

  • 2 tbsp. (30 ml) olive oil
  • 3 cups (750 ml) carrots, halved lengthwise
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 14 oz. (398 ml) can crushed tomatoes
  • ½ cup (125 ml) white wine
  • ½ cup (125 ml) chicken stock
  • Salt and pepper

GREMOLATA

  • ¼ cup (60 ml) fresh Italian parsley, coarsely chopped
  • Zest of 1 lemon
  • 1 clove garlic, finely chopped

Directions

Click the steps to erase them.

  1. In a large pan, brown chicken in oil. Add salt and pepper. Set aside.
  2. Preheat oven to 350°F (180°C).
  3. In the same pan, cook carrots, onion, and garlic until tender. Add tomatoes, wine, and chicken stock. Adjust seasoning as needed.
  4. Place chicken on the vegetables and bake about 45 minutes until the chicken is fully cooked, i.e., to an internal temperature of 170°F (77°C).
  5. Mix all gremolata ingredients together.
  6. Serve chicken over a creamy polenta and garnish with the gremolata.