Chicken Osso Buco

Total Time: 1 hr 55 mins Preparation Time: 20 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 remove and discard excess fat and skin from chicken.
• 2 reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess.
• 3 heat half the oil in a large pan; cook chicken in batches until browned.
• 4 drain on paper towel.
• 5 heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft.
• 6 add the reserved flour and paste and cook stirring for about 1 minute.
• 7 stir in the stock, wine and undrained chopped tomatoes; bring to boil.
• 8 return the chicken to the pan and simmer covered for approximately.
• 9 1-1/4 hours.
• 10 add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft.
• 11 just before serving sprinkle the gremolada over.
• 12 gremolada: combine rind, parsley and garlic in a small bowl and mix well.