Chicken Osso Bucco

Dorit Teichman Dorit Teichman
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This is my grandma’s recipe and a staple in our family. If you prefer, you can use veal instead of chicken for a traditional version of this dish.

6h 6-7
Easy No Refined Sugar Meat

Contains: Gluten, Wheat

Directions

  1. In a bowl, mix together the flour, salt, and pepper. Dredge the cutlets in the mixture.

  2. In a large pan, heat 1/4 cup oil over medium-high heat. Add the onions and sauté for three minutes, then add garlic and stir constantly for another two to three minutes. Transfer to a bowl and set aside.

  3. Preheat oven to 325 degrees Fahrenheit.

  4. Heat the remaining 1/4 cup oil in the pan. Add the cutlets and brown them for one minute per side. Transfer to a baking dish and set aside.

  5. Add the wine, stock, and tomato paste to the pan, deglazing it (scrape up any brown bits from the pan and mix them into the liquid). Stir in the oregano, basil, and thyme.

  6. Bring to a boil, then reduce heat to low and simmer five minutes, until slightly thickened. Pour over the chicken.

  7. Cook, covered, for one and a half hours. Serve over pearl couscous with sautéed vegetables and garnish with parsley.

Credits

Description:
Photography by Heather Winters

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1 Comment

Moshe Brody •

If serving friday night, what would work best in terms of warming up?

Raquel Malul Kosher.com Team •
Reply to Moshe Brody

I would rewarm it in a low oven at 200-250F and then either transfer to a hot plate or turn oven off and keep in there until the meal (won't be as hot).