SLOW-COOKER CHICKEN 'OSSO BUCO'
Experience the delicious flavor of this Slow-Cooker Chicken 'Osso Buco'. This Slow-Cooker Chicken 'Osso Buco' will be a new family favorite.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss chicken with flour; place in slow cooker sprayed with cooking spray.
- Add all remaining ingredients except rice; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
- Stir chicken mixture until sauce is thickened. Serve over rice.
Nutrition Facts : Calories 410, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g
CHICKEN THIGH OSSO BUCCO
An inexpensive alternative to the more pricey veal. The longer it cooks the richer the sauce gets. I've never cooked it in the crock pot but I suppose you could. My husband is not a fan of dark meat chicken but in this recipe you would think you were eating veal.
Provided by thistleridge
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Salt and pepper thighs and saute in 1T. olive oil.
- Chop onion, carrot, celery and garlic into a fine mince.
- Remove chicken thighs when brown on both sides.
- Add veggies to pan and cook till soft.
- Deglaze pan with red wine and reduce by half.
- Add tomato sauce, diced tomatoes, oregano and rosemary.
- Cook till bubbly then add thighs back to the pan.
- Simmer 40-60 minutes.
- Meanwhile combine chopped parsley, lemon zest and chopped garlic.
- Before serving add the last 3 ingredients.
Nutrition Facts : Calories 337.6, Fat 19.5, SaturatedFat 5.4, Cholesterol 105.3, Sodium 514, Carbohydrate 11.5, Fiber 3, Sugar 6.9, Protein 23.9
OSSO BUCO-STYLE CHICKEN THIGHS
From Cooking Light Magazine. Chicken thighs are simmered in a heady tomato sauce, then sprinkled with zesty gremolata and served on a bed of Gruyere-laced polenta. Chicken thighs stand in well for veal shanks in osso buco; their higher fat content, compared to other chicken parts, lets them hold up to long cooking or braising.
Provided by DailyInspiration
Categories Chicken Thigh & Leg
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoons salt and pepper. Add chicken to pan, cook 4 minutes on each side or until browned. Remove chicken from pan. Heat 1 teaspoons oil in pan over medium-high heat. Add onion, carrot, celery and 2 garlic cloves. Cover and cook 5 minutes or until tender, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Stir in 1/2 teaspoons salt , tomato, basil, and rosemary, bring to a boil. Cover, reduce heat to medium low and cook 15 minutes. Return chicken to pan. Cover and simmer 35 minutes or until chicken is done. Uncover and cook 5 minutes or until tomato mixture thickens.
- To prepare polenta; combine milk and broth in a medium saucepan; bring to a boil. Remove from heat; gradually add instant polenta, stirring constantly with a whisk. Cover and cook over medium-low heat for 2 minutes. Remove from heat; stir in cheese and 1/4 teaspoons salt.
- To prepare the gremolata; combine parsley, lemon rind and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.
Nutrition Facts : Calories 396.3, Fat 22.3, SaturatedFat 7.5, Cholesterol 97.9, Sodium 854.2, Carbohydrate 18.6, Fiber 3.7, Sugar 11.9, Protein 25.7
OSSO BUCO
Enjoy this classic Italian dish made with veal shanks and featuring the flavors of white wine, beef broth and a touch of lemon peel.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle veal with salt and pepper; coat with flour. In 4-quart Dutch oven, heat oil over medium heat. Cook veal in oil about 20 minutes, turning occasionally, until brown on all sides.
- Stir in wine, broth, garlic and bay leaf. Heat to boiling; reduce heat. Cover; simmer 1 hour 30 minutes to 2 hours or until veal is tender.
- Remove veal; place on serving platter. Skim fat from broth; remove bay leaf. Pour broth over veal; sprinkle with parsley, lemon peel and cheese. Serve with mashed potatoes.
Nutrition Facts : Calories 700, Carbohydrate 41 g, Cholesterol 255 mg, Fat 1, Fiber 4 g, Protein 68 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 4 g
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