The succulent Chicken Tenders basking in a delectable sauce of veggies and herbs is the perfect dish for a rainy day. I originally found the recipe years ago as an ad for Simi Wine and have mixed it up a bit since then. It may sound challenging to prepare but it really is easy and oh…so delicious.
I’ve made this dish for large parties, wine groups and small gatherings. Recently we had our friends Jules and Wayne over for a get together and the Chicken Osso Buco went just perfect with a wedge salad. Add some great bread to mop up the sauce and you’ve got a tasty hearty meal.
Chicken Osso Buco
Recipe inspired by Simi Wine
Serves 6-8
- 2 lbs Chicken Tenders
- Salt and fresh pepper
- Flour for dredging
- ¼ cup olive oil
- 1 large yellow onion chopped
- 4 stalks celery chopped
- 3 cloves garlic, chopped
- ½ cup red wine
- 1 14 ounce can chicken broth
- 1 14 ounce can chopped tomatoes (with juice)
- 4 sprigs thyme
- 1 sprig rosemary
- 1 tablespoon Wondra flour (or more)
- 1 tablespoon sour cream (or more)
- 4 cups rice rice
- Pinch Saffron threads
- ¼ cup grated Parmesan Cheese
Gremolata
- Grated rind of 1 lemon
- Grated rind of 1 orange
- 2 garlic cloves minced
- 2 tablespoons fresh Italian parsley, chopped
Season chicken with salt and pepper. Roll in flour to coat evenly, shaking off any excess.
Heat olive oil in a pot with high sides and a tight fitting lid over medium high heat. Add chicken and cook for 7-10 minutes until golden brown on all sides. Transfer chicken to a plate and remove all but 2 tablespoons oil from pan. Add onion, celery, and carrot and cook for 3 minutes until softened. Add wine and cook for about 5 minutes until reduced by half. Add broth and tomatoes. Tie together thyme and rosemary sprigs and place in pot. Bring to a boil, add the chicken and reduce heat to low.
Cook, covered tightly, on a low simmer for 1 hour. Add combined Wondra and sour cream and stir until blended. Cook for 20 minutes more. Season to taste with salt and pepper.
Meanwhile – Add saffron to rice and cook in a rice steamer until done. Mix rice in a bowl with parmesan cheese.
For Gremolata, combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve the Osso Buco and the rice separately.
