Great Chicken Recipes
(Page 5 of 7)
July/August 2009
By Jean Teller
Season with salt and pepper. Strain with a fine mesh strainer or chinois (a conical sieve).
RELATED CONTENT
National turkey calling contest offers real reward....
Citizen support is key to helping National Wildlife Refuge System maintain lands....
Community, county and state fairs offer odd and unusual events....
New rule helps state claim champion trees through national register....
Photo contest celebrating Sunkist's 100th year to benefit Special Olympics...
CHICKEN OSSO BUCCO WITH CREAMY HERB PARMESAN POLENTA
Chef Mario Valdovinos, Tyson Foods
Taste the classic flavors of an Italian neighborhood trattoria with a comforting bowl of rustic, creamy polenta topped with a generous portion of countryside Italian moist seared and braised herbed chicken drumsticks with a smooth tomato-rosemary al fresco sauce, sliced garlic, vine-ripened tomatoes and dollop of basil pesto.
8 whole drumsticks, trimmed, Frenched
1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
1 whole clove
Cheesecloth
Sea salt and freshly ground black pepper to taste
All purpose flour, for dredging
1/2 cup vegetable oil
1/2 cup garlic, sliced
1/2 cup leek, sliced into 1/2-inch coins
1/2 cup carrot, sliced into 1/2-inch coins
1/2 cup celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1/2 cup tomato, diced
1 cup dry white wine
2 cups plus extra chicken stock
3 tablespoons basil pesto, commercially prepared
To prepare chicken, cut around middle part of drum of each chicken leg with paring knife to loosen meat around bone. While holding base of drum, push meat down gently to expose bone and form a "chicken osso bucco." Remove any flesh left on thin end of the drum with clean towel, leaving bone exposed.
Place rosemary, thyme, bay leaf and clove into cheesecloth and secure with twine. This is your bouquet garni. Set aside.
For chicken drums, pat dry with paper towels to remove any excess moisture. Chicken drums will brown better when they are dry. Season each shank with salt and freshly ground pepper. Dredge drums in flour, shaking off excess.
In large skillet, heat vegetable oil until almost smoking. Add drums to hot skillet and brown all sides, about 2 minutes per side. Remove browned drums and reserve.
In same skillet, add garlic, leeks, carrot and celery. Season with salt at this point to help draw out moisture from vegetables. Sauté until leeks become translucent, about 4 minutes. Add tomato paste and mix well. Return browned drums to skillet; add white wine and reduce liquid by a quarter, about 5 minutes. Add bouquet garni, tomatoes and chicken stock and bring to boil. Reduce heat to low, cover skillet and simmer for about 1 1/2 hours or until meat is falling off the bone. Check every 15 minutes, turning drums and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up drums.
Page:
<< Previous 1 |
2 |
3 |
4 | 5 |
6 |
7 |
Next >>