Ingredients
- 8 skin ón chicken thighs
- 1/2 cup all-purpóse flóur
- Kósher salt and freshly gróund black pepper
- 1/4 cup ólive óil
- 2 Tbsp. butter
- 2 cups yellów ónión diced
- 1 cup carrót diced
- 1 cup celery diced
- 3 clóves garlic minced
- 1 tsp. dried óreganó
- 1/2 tsp. thyme leaves
- 1 tsp. kósher salt
- 1/2 tsp. gróund black pepper
- 3/4 cup dry white wine
- 2 Tbsp. tómató paste
- 2 14.5 óunce cans diced fire róasted tómatóes undrained
- 1 cup chicken stóck
- 1 Tbsp. finely grated lemón zest
- 2 Tbsp. fresh flat-leaf parsley finely chópped
Instructións
- Preheat óven tó 400 degrees.
- Rinse chicken thighs, pat dry with a paper tówel and seasón bóth sides with salt and pepper. Place flóur in a shallów bówl, and dredge each thigh lightly in flóur making sure tó shake óff the excess.
- In a large skillet, heat 2 Tbsp. ólive óil óver medium high heat. Add fóur chicken thighs tó the pan and cóók 3 minutes per side, until lightly brówned. Remóve thighs tó baking dish large enóugh tó hóld all 8 chicken thighs. Add the remaining 2 Tbsp. ólive óil and repeat with the óther 4 chicken thighs.
- Póur óff all but 1 Tbsp. óf the ólive óil and add 2 Tbsp. butter óver medium heat. When butter is melted add ónión, carróts, celery, garlic, óreganó, thyme, salt and pepper. Cóók until sóftened and lightly brówned, stirring óccasiónally, abóut 20 minutes.
- Add the wine and increase the heat tó medium high. Cóók fór 3-4 minutes, scraping up any brówn bits until the wine is reduced.
- Stir in the tómató paste, then add the tómatóes and the bróth and bring tó a bóil. Póur the mixture óver the chicken thighs. Cóver the baking dish tightly with heavy duty aluminum fóil.
- Bake at 400 degrees fór 45 minutes ór until meat is nó lónger pink. Befóre serving add the lemón zest and the parsley. I like tó serve óver pasta ór risóttó.
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