Chicken Osso Goodo
This is a play on traditional Osso Buco, just made with chicken. Serve with a side salad, bread, and enjoy!
"Fan fricken tastic! I doubled the pasta, added some water to make more sauce, and only used one clove of garlic, since my son doesn't like as much as I do. Also, I forgot the garnish:( .. I added Creole seasoning and pepper while it was on my plate and then ate a very stick-to-your-ribs feast! Thanks for the recipe!"- Annieoaklet0087
Cuisine: Main Ingredient: Chicken Drumsticks
8 people want to try | 6 have favorited
|8 mediumchicken drumsticks; about 2 lbs|
|2 tablespoonsall purpose flour|
|2 tablespoonsolive oil|
|1/2 cupcarrot; chopped|
|1/2 cuponion; chopped|
|1/2 cupcelery; chopped|
|4 clovesgarlic; minced|
|1/2 cupdry white wine; or chicken broth|
|15 ouncesTomato sauce|
|1/4 cupchicken stock|
|1 teaspoonlemon peel; finely shredded|
|1 tablespoonlemon juice; fresh|
|2 sprigsfresh thyme|
|1 bay leaf|
|2 cupsdried penne pasta|
|snipped fresh parsley; for garnish|
Chicken Osso Goodo Preparation
1. Remove skin from chicken. Place flour, salt, and pepper in a plastic bag. Add chicken, shaking to coat. In a 10-inch skillet, brown chicken in hot oil over medium heat about 5 minutes per side or until golden. Remove chicken, set aside. Coat/cook chicken in batches if necessary.
2. Add carrots, onions, celery to the skillet. Cook and stir for 4 to 5 minutes or until lightly browned. Add garlic, cook for 1 minute. Carefully add wine to skillet, scraping up any browned bits. Stir in tomato sauce, chicken stock, lemon peel, lemon juice, thyme, and bay leaf.
3. Return chicken to skillet. Bring mixture to boil, reduce heat. Cover and simmer for 40 minutes more or until chicken is done (180 degree F). Discard bay leaf and thyme stems. Meanwhile, prepare penne according to package directions; drain well. Pull chicken off bone and mix into cooked pasta. Garnish with parsley.
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