Chicken Legs Osso Bucco With Gremolata

Add fresh chopped tomato as another garnish. 8 fresh basil leaves. Loads of butter on this one.

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Chicken Legs Osso Buco With Gremolata

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For the osso buco.

Chicken legs osso bucco with gremolata. Add onion carrot celery and garlic. Zest of 1 lemon. 3 sprigs fresh oregano.

Sprinkle chicken with salt and pepper. In this chicken version of traditional osso buco chicken thighs are simmered in a heady tomato sauce then sprinkled with zesty gremolata and served on a. To prepare the osso buco combine flour 14 teaspoon pepper and 14 teaspoon salt in a shallow dish.

Garnish with parsley if desired. Place all ingredients into the slower cooker and cook on low for 4-6 hours or until veal is tender. Heat butter in fry pan and brown veal pieces optional 2.

2 lbs bone-in skinless chicken thighs 1 teaspoon dried thyme salt and pepper 1 TBSP olive oil 2 medium onions chopped 3 medium carrots peeled chopped 3 celery ribs chopped 4 garlic cloves minced 1 bay leaf 12 cup red wine 1 28 ounce can diced tomatoes with juice. Sear the chicken thighs until browned on both sides. 1 rib celery ¼ inch slices.

The fresh pop from gremolata cuts through the richness of the sauce and balances all the flavors. Do this in two batches of 4 so you dont crowd the plate. Chicken thighs stand in well for veal.

Arrange chicken leg and thighs on platter strain sauce and skim off excess fat. Heat 1 teaspoon butter and 1 teaspoon oil in a large skillet over medium heat. 2 hours 30 minutes.