Chicken Osso-Buco Style

Adapted from Good Housekeeping Cookbook. Osso buco is the Italian name both for veal shanks and classic Milanese method of cooking them. It’s chicken version.

8 medium (about 2 1/2 pounds) chicken thighs
2 tablespoon oil
salt
1/2 bag (8 ounces) carrots
1 large onion
1 large celery stalk
1 can (14 1/2- to 16-ounce) Italian-style stewed tomatoes
Chopped parsley, garlicĀ 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, garlic and grated lemon peel.

Great with mashed potato.

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