Chicken Osso Buco

• Meat

  • 8 Chicken thighs, skin on

• Produce

  • 1 cup Carrot
  • 1 cup Celery
  • 2 tbsp Flat leaf parsley, fresh
  • 3 cloves Garlic
  • 1 tbsp Lemon, zest
  • 1 tsp Oregano, dried
  • 1/2 tsp Thyme, leaves
  • 2 14.5 ounce cans Tomatoes, fire-roasted
  • 2 cups Yellow onion

• Canned Goods

  • 1 cup Chicken stock
  • 2 tbsp Tomato paste

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Black pepper, ground
  • 1 tsp Kosher salt
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 3/4 cup White wine, dry

Found on thebeachhousekitchen.com

Ingredients

• 8 skin on chicken thighs
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 2 Tbsp. butter
• 2 cups yellow onion, diced
• 1 cup carrot, diced
• 1 cup celery diced
• 3 cloves garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp. thyme leaves
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 3/4 cup dry white wine
• 2 Tbsp. tomato paste
• 2 14.5 ounce cans diced fire roasted tomatoes, undrained
• 1 cup chicken stock
• 1 Tbsp. finely grated lemon zest
• 2 Tbsp. fresh flat-leaf parsley, finely chopped

Directions

• Preheat oven to 400 degrees.
• Rinse chicken thighs, pat dry with a paper towel and season both sides with salt and pepper. Place flour in a shallow bowl, and dredge each thigh lightly in flour making sure to shake off the excess.
• In a large skillet, heat 2 Tbsp. olive oil over medium high heat. Add four chicken thighs to the pan and cook 3 minutes per side, until lightly browned. Remove thighs to baking dish large enough to hold all 8 chicken thighs. Add the remaining 2 Tbsp. olive oil and repeat with the other 4 chicken thighs.
• Pour off all but 1 Tbsp. of the olive oil and add 2 Tbsp. butter over medium heat. When butter is melted add onion, carrots, celery, garlic, oregano, thyme, salt and pepper. Cook until softened and lightly browned, stirring occasionally, about 20 minutes.
• Add the wine and increase the heat to medium high. Cook for 3-4 minutes, scraping up any brown bits until the wine is reduced.
• Stir in the tomato paste, then add the tomatoes and the broth and bring to a boil. Pour the mixture over the chicken thighs. Cover the baking dish tightly with heavy duty aluminum foil.
• Bake at 400 degrees for 45 minutes or until meat is no longer pink. Before serving add the lemon zest and the parsley. I like to serve over pasta or risotto.