Pollo Osso Buco

This week our Cohort 19 trainees focused on wet cooking techniques - learning how to braise, poach, and steam. This Pollo Osso Buco was a hit. This “one-pot” meal that takes awhile - but is quite worth it! - was garnished with a fried garlic, lemon and parsley gremolata. These are tried and true recipes from the Root kitchen. Give them a try and let us know what you think!

Pollo Osso Buco

Recipe yield: 10-12 servings of chicken

Ingredients:

  • 8-10 each Chicken Drumsticks

  • 2 Tbsp Canola oil

  • 1 each Onion, chopped fine

  • 1 each Celery stalk, chopped fine

  • 1 each Carrot, chopped fine

  • 1 Tbsp Thyme, chopped

  • 1 Tbsp Tomato paste

  • 1 tsp Chopped garlic

  • ½ tsp Black pepper, ground 

  • ¼ cup White wine

  • 1 quart Chicken stock

  • 2 tsp Kosher salt

  • 1/4 cup Parsley, chopped

  • 1 each Lemon, zested

Method of Preparation:

Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then start preparing.

  1. Preheat your oven to 400 F.

  2. In large rondeaux, heat oil over high heat and sear your chicken, seasoning as you go and remove after searing.

  3. In the same searing pan, sweat veggies with salt, rosemary and pepper. Once veggies are wet and translucent, add tomato paste and chopped garlic, sweat for an additional 2 minutes. Deglaze with wine, simmer, then add chicken stock.

  4. Add chicken back to pot and simmer for 20-30 minutes. Remove chicken and check for doneness, texture, and seasoning, place on serving tray. Reduce cooking liquid to saucy consistency (nappe a spoon).

  5. Add lemon zest, fried garlic, and parsley when finished. .

Faith Emerson