Dolce & Clemente's Sicilian Style Chicken Osso Buco
1 ounce dried porcini mushrooms
4 ounces thick sliced pancetta chopped
2 tablespoons EVOO
2 ½ -3 pounds of bone in chicken thighs and drumsticks skinned
2 cups of fresh cremini or other mushroom quartered
1 cup finely chopped carrot
1 cup sliced celery
1 cup chopped onion
1 25 ounce jar of Dolce & Clemente Plum Tomatoes, diced
½ cup dry white wine
1 bay leaf
1 fresh thyme sprig
8 ounces of spaghetti or linguine
¼ cup of parmigiana cheese
2 tablespoons of fresh snipped basil
1 tablespoon oregano
1 teaspoon finely shredded lemon peel
1 bay leaf
1.Rinse and drain dried mushrooms. Soak in ½ cup warm water for 20 minutes. Drain mushrooms, reserving liquid. Chop mushrooms; set aside. Strain liquid, set aside. In a very large skillet cook pancetta until crisp. Drain on paper towels and discard drippings.
2.Add EVOO to skillet and heat over medium high heat. Add chicken pieces; cook about 10 minutes or until brown, turning to brown evenly (add more oil during cooking if necessary). Remove chicken from skillet.
3. Add fresh mushrooms, carrot, celery, onion, and the garlic to skillet. Cook approximately 5-7 minutes until almost tender. Add tomatoes and tomato juice, wine, thyme, bay leaf and reserved soaked mushrooms and liquid. Bring to boil. Return chicken to skillet, reduce heat to low. Cover and simmer for 35-40 minutes or until chicken is no longer pink. Remove chicken from skillet. Simmer sauce uncovered for about 10 minutes or until desired consistency. Discard bay leaf.
4.Mean while, cook pasta according to directions, drain. In a small bowl combine parmigiana cheese, basil, lemon peel, and pancetta.
5.Divide pasta among pasta bowls, top with chicken pieces; spoon on sauce and vegetable mixture. Sprinkle with cheese.
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