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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
1 carrot
1 onion
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
bouquet garni
penne
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.
Put de chicken in de pan and brown on both sides. Take the chicken out and keep it warm.
Put the carrots, onion, garlic, and celery in the pan and cook for 5-7 minutes, until it's soft and a little browned.
As so...then deglaze with the wine, using a wooden spatula to scrape up all the yummy browned bits. Now the kitchen is really going to start smelling good.
Put the chicken back in the pan.
Add the tomato sauce, garni, chicken stock, zests, and juices. Put it in the oven, covered, for 30-45 minutes. While that's going on, put a big pot of water on high for the pasta.
Once the chicken is done, pour some of the sauce from the big pan into a smaller one and heat on medium high to reduce...put your pasta in the pot of water you've got boiling. Sprinkle some parsley in there!
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.
Michel Richard in his kitchen at Citronelle in the Latham Hotel.