Best 6 Chicken Osso Bucco With Parsley And Rosemary Gremolata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Chicken Osso Bucco: A Culinary Journey into Italian Delicacy**

Indulge in the rich flavors and aromas of Chicken Osso Bucco, a classic Italian dish that combines tender chicken, succulent vegetables, and a luscious sauce. This culinary masterpiece is a symphony of textures and flavors, featuring fall-off-the-bone chicken pieces braised in a flavorful broth infused with aromatic herbs, zesty lemon, and the perfect balance of spices. As the chicken simmers, it absorbs the essence of the broth, resulting in a melt-in-your-mouth experience. Accompanying the chicken are colorful vegetables, each contributing their unique flavors and textures to the dish. The addition of gremolata, a vibrant condiment made from parsley, lemon zest, and garlic, adds a final touch of freshness and brightness, elevating the dish to a new level of culinary excellence. This article presents a collection of Chicken Osso Bucco recipes, each offering a unique interpretation of this classic dish. From traditional Italian recipes passed down through generations to modern variations with a twist, there's something for every palate and cooking style. So, prepare to tantalize your taste buds and embark on a culinary adventure with Chicken Osso Bucco.

Here are our top 6 tried and tested recipes!

OSSO BUCO WITH GREMOLATA



Osso Buco with Gremolata image

Reserve leftover scraps of veal for Pasta e Fagioli with Roasted Garlic Soup.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 23

3 tablespoons EVOO
4 to 6 veal shanks, tied with kitchen string
Salt and freshly ground black pepper
4 to 5 cloves garlic, sliced
2 to 3 small ribs celery and leafy tops, chopped
1 large carrot, chopped
1 onion, chopped
1 teaspoon fennel seeds
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons tomato paste
2 large fresh bay leaves
2 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken stock
1 healthy pinch saffron threads
One 15-ounce can diced tomatoes in juice
Zest and juice of 1 orange, with 1 strip unzested, peel reserved
1 fresh red Fresno chile, halved and seeded or 1 teaspoon red pepper flakes
Crusty bread, for serving
Zest of 1 lemon
1/4 cup finely chopped flat-leaf parsley leaves
1/4 cup toasted pistachio nuts, processed into crumbs

Steps:

  • For the osso buco: Preheat the oven to 375 degrees F. Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning occasionally, 12 to 15 minutes. Transfer to a large plate.
  • Stir the garlic, celery, carrots, onions and fennel seeds into the pot, 3 to 4 minutes. Add the rosemary, thyme, tomato paste and bay leaves, sprinkle with salt and pepper and stir 1 minute. Sprinkle the flour over the vegetables and stir 1 minute, then pour in the wine and deglaze the pot, scraping and stirring 1 minute longer. Add the chicken stock and saffron, followed by the tomatoes. Add the orange peel, juice and chile. Scrape down the pot and add the meat back into the pot. Cover and transfer to the oven. Cook, turning the meat once about halfway through, 2 hours.
  • For the gremolata: When the meat is about ready to come out of the oven, combine the orange zest on aboard with the lemon zest. Finely chop the parsley and combine with zest and the chopped or processed nuts.
  • For serving: Transfer the shanks to a platter and cut off the kitchen string. Split the crusty bread and warm through in the oven. Fish the bay leaves out of the sauce and place the Dutch oven back on the stove over medium-high heat. Whisk the sauce to combine and thicken, 4 to 5 minutes.
  • Serve the shanks in shallow bowls topped with the chunky sauce and gremolata. Serve the crusty bread on the side for mopping.

TURKEY OSSO BUCO WITH PARSLEY AND ROSEMARY GREMOLATA



Turkey Osso Buco with Parsley and Rosemary Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 21

1/2 breast of turkey (cut into 3 pieces, preferably by the butcher)
2 turkey thighs
Salt and freshly ground black pepper
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups reduce-sodium chicken broth
1 large sprig fresh rosemary
2 large sprigs fresh thyme
2 bay leaves
2 whole cloves
1/4 cup chopped fresh flat-leaf parsley
1 lemon, zested
2 cloves garlic, minced
1 teaspoon minced rosemary leaves
Pinch salt
Pinch freshly ground black pepper

Steps:

  • For the Turkey Osso Bucco: Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
  • In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
  • In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
  • Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
  • To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.

CHICKEN THIGH OSSO BUCCO



Chicken Thigh Osso Bucco image

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

8 chicken thighs
1 medium onion
1 medium carrot
1 celery
2 garlic cloves
3/4 cup red wine
1 (16 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 teaspoon oregano
1 teaspoon rosemary
3 tablespoons parsley
1 tablespoon lemon zest
1 garlic clove

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

CHICKEN OSSO BUCO



Chicken Osso Buco image

A very tasty dish that can be frozen, without the gremolada. If you like a bit of chili feel free to put some in.

Provided by Latchy

Categories     Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 14

8 chicken thighs, cutlets (about 1.3kg)
1/4 cup plain flour
2 tablespoons olive oil
500 g leeks, sliced thickly
2 garlic cloves, crushed
2 tablespoons tomato paste
625 ml chicken stock
60 ml dry white wine
1 (400 g) can tomatoes
2 stalks trimmed celery, chopped coarsely
1 medium carrot, chopped coarsely
2 tablespoons finely grated fresh lemon rind
1/4 cup finely chopped fresh parsley
2 garlic cloves, crushed

Steps:

  • Remove and discard excess fat and skin from chicken.
  • Reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess.
  • Heat half the oil in a large pan; cook chicken in batches until browned.
  • Drain on paper towel.
  • Heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft.
  • Add the reserved flour and paste and cook stirring for about 1 minute.
  • Stir in the stock, wine and undrained chopped tomatoes; bring to boil.
  • Return the chicken to the pan and simmer covered for approximately.
  • 1-1/4 hours.
  • Add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft.
  • Just before serving sprinkle the gremolada over.
  • GREMOLADA: Combine rind, parsley and garlic in a small bowl and mix well.

Nutrition Facts : Calories 671.2, Fat 38.1, SaturatedFat 9.8, Cholesterol 162.7, Sodium 493.3, Carbohydrate 38.8, Fiber 5.3, Sugar 12.4, Protein 41

OSSO BUCO WITH GREMOLATA



Osso Buco With Gremolata image

This is my favorite Osso Buco. It seems like a lot of work, but it's well worth the effort. The classic garnish for osso buco is gremolata which is a mix of grated lemon zest, parsley and garlic. This recipe is in The Italian Collection cookbook from The Best of Food & Wine.

Provided by Mary Close

Categories     Veal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 21

2 tablespoons unsalted butter
2 tablespoons olive oil
5 lbs veal shanks (cut in 2 inch pieces and tied with string around their circumference)
1 cup all-purpose flour
2 medium onions, coarsely chopped
1 large carrot, coarsely chopped
1 medium celery rib, coarsely chopped
3 garlic cloves, crushed
1/2 teaspoon marjoram
1/2 teaspoon basil
1/2 teaspoon thyme
1 (28 ounce) can peeled Italian tomatoes, drained and coarsely chopped
2 1/2 tablespoons tomato paste
2 cups dry white wine or 2 cups dry vermouth
1 cup chicken stock or 1 cup canned broth
3 slices lemon zest, about 2 inches long
1 large bay leaf
4 sprigs parsley
1/2 cup minced parsley
3 medium garlic cloves, minced
1 tablespoon grated lemon zest

Steps:

  • In a large flame proof casserole, melt the butter in the oil over moderate heat.
  • Dredge the veal in the flour and shake off any excess. Working in batches, saute veal on all sides until golden brown. Do not crowd the pan. Remove to a bowl.
  • Add the onions, carrots, celery and garlic. Cover and cook until vegetables are tender, about 15 minutes.
  • Place the veal on top of the vegetables, making sure the bones are upright. Sprinkle the marjoram, basil and thyme on top. Add the tomatoes, tomato paste, white wine, chicken stock, strips of lemon zest, bay leaf and parsley sprigs. If necessary, add enough water to cover the shanks.
  • Bring to a boil, reduce heat to low and simmer, covered, until the meat is tender, about 2 hours.
  • Transfer the veal shanks to a heated platter, remove the strings and cover with foil to keep warm. Increase the heat to high and boil, stirring frequently until the sauce is reduced by half, about 20 minutes. Pour the sauce over the meat.
  • Just before serving , combine the parsley, garlic and lemon zest to make the gremolata. Sprinkle over the top of the Osso Buco.

Nutrition Facts : Calories 535.4, Fat 17, SaturatedFat 5.5, Cholesterol 221.2, Sodium 343.2, Carbohydrate 24.3, Fiber 2.9, Sugar 6.1, Protein 58.5

CHICKEN OSSO BUCCO WITH PARSLEY AND ROSEMARY GREMOLATA



CHICKEN OSSO BUCCO WITH PARSLEY AND ROSEMARY GREMOLATA image

Categories     Chicken     Braise     Dinner     Healthy

Yield 6 servings

Number Of Ingredients 23

Chicken Osso Bucco:
3 breasts of chicken (bone in, skin on, cut into 2 pieces, preferably by the butcher)
2 chicken thighs
Salt and freshly ground black pepper
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, finely diced
3 carrots, finely diced
2 celery stalks, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups reduced-sodium chicken broth
1 large sprig fresh rosemary
2 large sprigs fresh thyme
2 bay leaves
2 whole cloves
Gremolata:
1/4 cup chopped fresh flat-leaf parsley
1 lemon, zested
2 cloves garlic, minced
1 teaspoon minced rosemary leaves
Pinch salt
Pinch freshly ground black pepper

Steps:

  • For the Chicken Osso Bucco: Preheat the oven to 375 degrees F. Pat the chicken with paper towels to dry and ensure even browning. Season the chicken with salt and pepper. Dredge the chicken in the flour to coat. In a heavy roasting pan large enough to fit the chicken in a single layer, heat the oil over medium heat. Add the chicken and cook until brown on both sides, about 6 minutes per side. Transfer the chicken to a plate and reserve. In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the chicken to the pan. Add enough chicken broth to come 2/3 up the sides of the chicken. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the chicken is fork-tender, turning the chicken after 1 hour. For the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the chicken. To serve, transfer the chicken to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of chicken with a large pinch of Gremolata. Serve immediately.

Tips:

  • Use a heavy pot or Dutch oven with a tight-fitting lid to braise the chicken. This will help to create a moist and flavorful cooking environment.
  • Brown the chicken pieces well before adding the braising liquid. This will help to develop flavor and color.
  • Use a variety of vegetables in the braising liquid. This will add flavor and nutrients to the dish.
  • Simmer the chicken until it is fall-off-the-bone tender. This will take about 1 hour and 30 minutes.
  • Serve the chicken osso bucco over mashed potatoes, polenta, or rice. Garnish with the parsley and rosemary gremolata.

Conclusion:

Chicken osso bucco is a classic Italian dish that is easy to make and always a crowd-pleaser. The braised chicken is fall-off-the-bone tender and flavorful, and the gremolata adds a bright and herbaceous flavor. This dish is perfect for a special occasion or a weeknight meal.

Related Topics