In the fresh meat case
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Prep Time: 0 min
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Cook Time: 55 min
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Serves 6
- 280
Calories
- 34G
Protein
- 610MG
Sodium
- 2G
Sat.fat
- 5G
Sugar
In the fresh meat case
Ingredients
2 tbsp. olive oil
1 large onion, chopped (1 cup)
2 carrots, peeled and chopped (1 cup)
1 can (16 oz.) stewed tomatoes
1 cup chicken broth
1 cup white wine or dry vermouth
1/2 tsp. dried Italian herb seasoning
Salt and ground pepper to taste
3 tbsp. minced fresh parsley
2 tbsp. finely grated lemon peel
2 cloves garlic, minced
Cooked rice
In Dutch oven over medium-high heat, heat oil.
TIP Nutrition facts are based on removal of skin from chicken.
Remove skin from chicken and add chicken; cook 8 to 10 minutes until brown on all sides, turning occasionally. Remove chicken and set aside. Add onions and carrots to drippings; sauté 1 minute. Stir in tomatoes, broth, wine, Italian seasoning and salt and pepper to taste.
Return chicken to pot; reduce heat to medium-low. Cover and simmer 40 minutes or until chicken is tender, stirring occasionally.
Meanwhile, prepare gremolata: in small bowl, combine parsley, lemon peel and garlic.
Remove cooked chicken to warm platter. Pour half the sauce from Dutch oven into blender or food processor; puree. Return chicken and pureed sauce to Dutch oven. Sprinkle gremolata on top; simmer 2 to 3 minutes to reheat and blend flavors. Serve with rice.
Ossobuco
10 
Delicious
Jose caguiat