Osso Bucco De Pollo
Recipe courtesy of South Coast Winery Resort & Spa, The Vineyard Rose Restaurant
Ingredients
- 1 can (14.5 ounces) diced tomatoes
- ½ cup chicken stock or broth
- 1 medium carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 1 small onion, finely chopped
- 5 green and 5 black olives roughly chopped
- 3 sprigs thyme
- 2 teaspoons minced garlic, divided
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 5 chicken drumsticks small and frenched (3 ounces each)
- ¼ teaspoon chili flakes
- 1-1/2 teaspoons chopped flat-leaf parsley
Instructions
- In a 5- or 6-quart slow cooker, combine the tomatoes, chicken broth, carrot, celery, onion, thyme, olives, 1 teaspoon garlic, salt and pepper.
- Snuggle the chicken drums into the vegetable mixture.
- Cover and cook on low until the chicken and vegetables are tender, about 4 hours.
- With a slotted spoon, transfer the chicken drums to a serving dish. Discard the thyme sprigs.
- With a slotted spoon, transfer the vegetables to a bowl.
- In a small bowl, mix together the remaining teaspoon of garlic, chile flake and chopped parsley.
- Stir half the parsley mixture into the vegetables.
- Top the chicken with the vegetables and remaining parsley mixture and serve.
Serve with your choice of South Coast wine:
2009 South Coast Winery Wild Horse Peak Mountain Vineyard Chardonnay
2008 South Coast Winery Wild Horse Peak Mountain Vineyard Syrah
