Faux Osso Bucco with Polenta

This recipe starts out as Osso Bucco but uses chicken rather than very expensive veal.  Start by browning some bacon lardons in an oven proof dish.  Remove the bacon and brown 4 chicken thighs.  Remove the thighs and add 1/2C each of diced onion, carrot and celery.  Saute until the vegetables are tender and then add 1 clove of minced garlic, a bay leaf, 2t dried thyme and 2t dried rosemary.  Add 1C chicken stock and 2C dry white wine and deglaze the pan.  Add 2T tomato paste and add the chicken and bacon back to the pan.  Cook in a 275 degree oven until the chicken is fork tender.  Serve the chicken and sauce over polenta.

Chicken Lyonnaise - Adapted from The Plain Dealer

We found this recipe in our local paper.  It was sup-posedly served on the Titanic.  Beat an egg with some water to make an egg wash.  Dip the chicken breasts in the egg and then in 1/3C flour which has been seasoned with 1/2t salt, 1/2t pepper and 2t of dry thyme.  Saute one thinly sliced onion in 2T olive oil while browning the chicken breasts in another pan.  Remove the chicken from the pan and deglaze with 1/2C dry white wine and 1C chicken stock.  Add 2T tomato paste, 1 clove minced garlic and the sauted onions.  Return the chicken to the pan and simmer until the chicken is done and the sauce is reduced to the desired thickness.  We served the chicken and sauce over pasta with fresh snap peas.