Chicken Thighs, Osso-buco Style

Makes 4
Prep 15 m
Cook 50 m



  1. 1 of 6 Heat oil in 5-quart Dutch oven over medium-high heat. Season chicken with salt and pepper. Combine chicken and flour in medium-size bowl; toss to coat chicken. Add chicken to pot; cook until browned on both sides, about 5 minutes. Transfer the chicken to a large plate.
  2. 2 of 6 Add the celery, carrot and onion to the pot; cook over medium heat until the vegetables are very tender, about 10 minutes.
  3. 3 of 6 Return chicken to pot. Stir in tomatoes, chicken broth and bay leaf. Bring to boiling. Reduce heat; cover pot; simmer 20 minutes. Uncover pot; simmer 15 minutes or until chicken is tender and no longer pink near bone. Remove bay leaf.
  4. 4 of 6 Meanwhile, cook the noodles according to the package directions. Drain.
  5. 5 of 6 Combine the parsley, lemon rind and garlic in a small bowl.
  6. 6 of 6 Arrange chicken in large, deep platter. Spoon sauce over. Sprinkle with parsley mixture. Serve with cooked noodles on the side.
Nutrition Information for Chicken Thighs, Osso-buco Style
Servings Per Recipe: 4
Per Serving: 924 mg sodium, 630 kcal cal., 40 g pro., 70 g carb., 21 g Fat, total, 169 mg chol.
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Printed from 07/23/2019