Chicken Osso Buco

Name: Chicken Osso Buco
Ingredients: 8 chicken thighs, cutlets (about 1.3kg); 1/4 cup plain flour; 2 tablespoons olive oil; 500 g leeks, sliced thickly; 2 garlic cloves, crushed; 2 tablespoons tomato paste; 625 ml chicken stock; 60 ml dry white wine; 1 (400 g) can tomatoes; 2 stalks trimmed celery, chopped coarsely; 1 medium carrot, chopped coarsely; Gremolda; 2 tablespoons finely grated fresh lemon rind; 1/4 cup finely chopped fresh parsley; 2 garlic cloves, crushed

15 ingredients

12 steps

Ingredients

8 chicken thighs, cutlets (about 1.3kg)
1/4 cup plain flour
2 tablespoons olive oil
500 g leeks, sliced thickly
2 garlic cloves, crushed
2 tablespoons tomato paste
625 ml chicken stock
60 ml dry white wine
1 (400 g) can tomatoes
2 stalks trimmed celery, chopped coarsely
1 medium carrot, chopped coarsely
Gremolda
2 tablespoons finely grated fresh lemon rind
1/4 cup finely chopped fresh parsley
2 garlic cloves, crushed

Directions

1

Remove and discard excess fat and skin from chicken.
2

Reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess.
3

Heat half the oil in a large pan; cook chicken in batches until browned.
4

Drain on paper towel.
5

Heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft.
6

Add the reserved flour and paste and cook stirring for about 1 minute.
7

Stir in the stock, wine and undrained chopped tomatoes; bring to boil.
8

Return the chicken to the pan and simmer covered for approximately.
9

1-1/4 hours.
10

Add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft.
11

Just before serving sprinkle the gremolada over.
12

GREMOLADA: Combine rind, parsley and garlic in a small bowl and mix well.