Osso Buco Chicken

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Combine 3/4 cup all-purpose flour, 1/4 teaspoons salt and pepper.
3. 3
   Heat 1 tablespoons olive oil in alarg non-stick skillet over medium-high heat.
4. 4
   Rinse chicken thighs and pat dry.
5. 5
   Cover chicken thighs with seasoned flour and shake off excess flour.
6. 6
   Add chicken to pan; cook 4 minutes on each side or until browned.
7. 7
   Remove chicken from pan.
8. 8
   Heat 1 tablespoon olive oil in pan over medium-high heat.
9. 9
   Add onion, carrot, celery and 2 garlic cloves.
10. 10
    Cover and cook 5 minutes or until tender, stirring occasionally.
11. 11
    Stir in wine, scraping pan to loosen browned bits.
12. 12
    Stir in 1/2 teaspoons salt, tomato, basil, oregano, rosemary and 1 tablespoons flour; bring to a boil.
13. 13
    Cover, reduce heat to medium-low, and cook 15 minutes.
14. 14
    Transfer 1/2 of vegetable mixture into a covered baking dish.
15. 15
    Place browned chicken thighs on top of vegetables and cover with remaining vegetable mixture.
16. 16
    Cover and cook in preheated oven for 40 minutes or until chicken is done.
17. 17
    To prepare gremolata, combine last three ingredients.
18. 18
    Sprinkle over chicken mixture.