Osso Bucco-Style Chicken - cooking recipe

Ingredients
    1 teaspoon olive oil
    1 1/2 lbs boneless skinless chicken thighs
    1/2 cup chopped onion
    1 celery, chopped
    2 small carrots, chopped
    2 garlic cloves, minced
    1 (14 1/2 ounce) can whole peeled tomatoes with juice
    2/3 cup chicken broth
    1/2 cup dry white wine
    1 bay leaf
    3 tablespoons chopped fresh parsley
    1 teaspoon grated lemon zest
Preparation
    Heat the oil in a large nonstick dutch oven over medium heat.
    Add in chicken; cook about 5 minutes or until browned on both sides; transfer chicken to a plate.
    Add in the onion, celery, carrots, and 1/2 of the garlic to the dutch oven.
    Stir/saute about 8 minutes or until the vegetables are very soft.
    Add in the tomatoes, broth, wine, and bay leaf, stirring with a fork to break up the tomatoes.
    Return the chicken to the pan; bring to a boil.
    Lower heat, cover, and simmer for 15 minutes or until the chicken is tender.
    Discard the bay leaf.
    In a small bowl, combine the parsley, lemon zest, and remaining garlic; sprinkle mixture over chicken.

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