Chicken osso-bucco style - gh_9405

Yield: 4 servings

Measure Ingredient
8 mediums Chicken thighs (2 1/2 lb)
2 tablespoons Salad oil
\N \N Salt
8 ounces Carrots
1 large Onion
1 large Celery stalk
1 can Italian style stewed tomatos (approx 15oz)
\N \N Chopped parsley and grated lemon peel for garnish

Remove skin and fat from chicken thighs. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken thighs and 1 teaspoon salt until chicken is golden on all sides. Remove to bowl.

Meanwhile, dice carrots, onion, and celery.

In drippings remaining in skillet, cook carrots, onion, and celery until lightly browned. Return chicken to skillet; stir in stewed tomatoes. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 25 minutes or until chicken is fork-tender and juices run clear when chicken is pierced with a knife. Sprinkle with chopped parsley and grated lemon peel.

Good Housekeeping/May'94/scanned & fixed by DP & GG

Similar recipes