Chicken Osso Buco Style with Penne

RisaG 09-03-99 6:28 PM

Chicken Osso Buco Style with Penne

Exported from MasterCook

Recipe By : Michel Richard, HOME FOODS
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry Entrees

Amount Measure Ingredient, Preparation Method
-------- ------------ --------------------------------
8 chicken drumsticks
4 tsp all-purpose flour
2 tbsp extra-virgin olive oil, plus add'l for pasta
1 carrot, peeled & diced
1 onion, diced
1 stalk celery, diced
8 cloves garlic, chopped
1 cup dry white wine, pref Chardonnay
2 cups tomato sauce
4 cups chicken stock
zest & juice of 1 orange, OR zest & juice of 1/2 lemon & 1/2 orange, + more if needed
salt and freshly ground black pepper, to taste
1 bouquet garni w/1 thyme sprig & 1 bay leaf
1 1/2 cups dried penne pasta (to 2 cups)
1 tomato, diced, for garnish
chopped fresh parsley, for garnish

Preheat oven to 325F.

Sprinkle drumsticks with flour to coat lightly.

Heat olive oil in a large, ovenproof saucepan over medium heat.

Add drumsticks and saute until golden brown, about 2 minutes per side.

Transfer chicken to a plate with tongs and keep warm.

Add carrot, onion, celery and garlic to saucepan and saute over medium heat until lightly brown, about 3 minutes.

Add wine and scrape any bits from bottom of pan.

Return chicken to pan.

Add tomato sauce, chicken stock, and orange zest and juice.

Season with salt and pepper.

Drop bouquet garni into pan and cook in oven for 20-30 minutes, covered, until chicken is cooked through.

When done, chicken should be opaque and juices should run clear when meat is pricked with a fork.

While chicken is cooking, bring a large pot of water to a boil.

Add pasta and some salt and cook until al dente.

Drain, toss lightly with olive oil, and keep warm until ready to use.

Remove chicken and bouquet garni from saucepan, stir sauce, and adjust seasoning with salt and pepper.

If desired, cook sauce a bit more over medium heat until reduced to a thicker consistency.

To serve, place 1 cup of penne on each of 4 plates, place 2 drumsticks on top and ladle over some of sauce.

Garnish with diced tomato and chopped fresh parsley.

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