Chicken Osso Bucco

Date Added: Sep 12, 2010 Italian Entrees
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Prep Time

10 mins

Cook Time

60 mins

Ready In

1 hrs 10 mins



*to adjust serving size click on "serving box".


Chicken drumsticks seared then simmered in the oven. Using chicken instead of veal make this a lighter version of the classic Italian dish.


  • 4  Each Chicken Legs, knuckles cut off, cleaned and trimmed
  • 1
  • 1  Cup(s) Flour
  • 2
  • 3  Table Spoon(s) Oil, neutral
  • 3
  • 1  As Needed Salt & Pepper
  • 4
  • 1  Cup(s) Mirepoix (small dice of carrots, celery, onion)
  • 5
  • 3  Cup(s) Chicken Stock
  • 6
  • 4  Table Spoon(s) Roux
  • 7


    1. Preheat oven to 350 degrees
    2. Season flour with salt and pepper
    3. Heat oil in pan on medium high heat
    4. Season chicken with salt and pepper then dredge in flour
    5. Sear chicken in pan until brown on each side
    6. Remove the chicken and add the mirepoix to the pan
    7. Saute for about 3 minutes and place chicken back into pan
    8. Ladle in chicken stock, covering chicken half way, you may need more or less than 3 cups depending on the size of your pan
    9. Cover pan with foil and place in oven for 45 minutes - 1 hour
    10. Remove from oven and place chicken on plate
    11. Strain and reserve the liquids from pot
    12. Pour liquids into a sauce pan and bring to stove
    13. Add roux and whisk constantly until sauce is boiling and thick
    14. Ladle sauce over chicken and serve

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