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I had to share this one because it turned out so much better than I expected. This is Michel Richard's recipe for cooking chicken "Osso Buco-Style" from the book Home Food. The whole shebang should take about 2 hours start to finish with plenty of time for socializing and wine consumption, or you can prep your veg/citrus earlier, put it in the fridge covered, and then assemble in about an hour/ hour-15.
Here's the ingredient list, preheat your oven to 325:
8 drumsticks, or 4 hotel quarters
4 tsps of flour
2 tbsp evo
8 cloves garlic
1 cup chardonnay
2 cups tomato sauce
4 cups chicken stock
zest and juice of 1 lemon and 1 orange
salt & pepper
1 chopped tomato for garnish
chopped fresh parsley
Note: I had seven people eating so I doubled MY recipe. What you see above will feed four.
Start by getting your mise together. Dice all the veg, zest and juice your citrus, get your stock simmering, put your heavy-bottomed, oven-safe pan on the stove over medium to medium high heat. After it's been on the flame for 3-5 minutes, put in 2 tbsp of evo and let that start to shimmer.
Once your pasta is done, plate up! This sauce is awesome. We had 4 adults and three kids, and everyone loved it.
If you're lucky and you have friends who bake, maybe one of them will bring you an apple pie for dessert! I am one of those lucky folks.
Perfect way to end the meal. Thanks for joining Mike & fam!
As always, thanks for reading. If you have any questions or comments please share them.