Wednesday, February 27, 2013

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.



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