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I made this last night and it was quite good. This is a spin on an Italian dish that traditionally uses veal shanks.
My notes are in the ( ). IMO, this recipe needs salt and pepper, so I would suggest adding to your taste when cooking the chicken in oil.
ALSO, when I put this through the recipe builder I came up with 3 points per serving IF you only eat one chicken thigh. I based it on 6 servings/ thighs and 1 1/4 # of chicken. We are not huge meat eaters so one thigh was plenty for us. Well, truth be known we can ALWAYS eat more but choose not to weigh 600#. LOL!
Enjoy! Colleen (WW Lifetimer for 3+ years)
Osso Bucco - Style Chicken
Source: WW Make it in Minutes
Makes 4 (6) servings / 6 pts (3 pts)
1 teaspoon olive oil (2t)
1 1/2# skinless boneless chicken thighs (1 1/4# / 6 thighs)
(salt & pepper to taste)
1/2 C chopped onion (1C)
1 celery stalk, chopped (2-3)
2 small carrots, chopped
2 large garlic gloves, chopped
1 14oz. can diced tomatoes with juice
2/3 C FF & low sodium chicken broth
1/2 C dry white wine (1C)
1 bay leaf (3-4)
3 T chopped fresh flat leaf parsley
1 t grated lemon zest
Heat oil in a large nonstick Dutch oven, over medium heat.
Add the chicken and cook until browned on both sides, about 5 minutes; transfer to a plate.
Add (OPT: more oil) the onion and garlic and saute for 1 minute, careful not to burn garlic.
Add the celery, carrots to the pan. Cook until tender, about 8 minutes.
Add the tomatoes, bay leaf, broth and wine, scraping up any bits from the bottom of th pan.
Return chicken to the pan and bring to a boil. Reduce heat and simmer until tender, about 15 minutes (longer). Transfer to a serving dish.
Combine parsley and lemon zest and sprinkle over chicken dish.
My notes are in the ( ). IMO, this recipe needs salt and pepper, so I would suggest adding to your taste when cooking the chicken in oil.
ALSO, when I put this through the recipe builder I came up with 3 points per serving IF you only eat one chicken thigh. I based it on 6 servings/ thighs and 1 1/4 # of chicken. We are not huge meat eaters so one thigh was plenty for us. Well, truth be known we can ALWAYS eat more but choose not to weigh 600#. LOL!
Enjoy! Colleen (WW Lifetimer for 3+ years)
Osso Bucco - Style Chicken
Source: WW Make it in Minutes
Makes 4 (6) servings / 6 pts (3 pts)
1 teaspoon olive oil (2t)
1 1/2# skinless boneless chicken thighs (1 1/4# / 6 thighs)
(salt & pepper to taste)
1/2 C chopped onion (1C)
1 celery stalk, chopped (2-3)
2 small carrots, chopped
2 large garlic gloves, chopped
1 14oz. can diced tomatoes with juice
2/3 C FF & low sodium chicken broth
1/2 C dry white wine (1C)
1 bay leaf (3-4)
3 T chopped fresh flat leaf parsley
1 t grated lemon zest
Heat oil in a large nonstick Dutch oven, over medium heat.
Add the chicken and cook until browned on both sides, about 5 minutes; transfer to a plate.
Add (OPT: more oil) the onion and garlic and saute for 1 minute, careful not to burn garlic.
Add the celery, carrots to the pan. Cook until tender, about 8 minutes.
Add the tomatoes, bay leaf, broth and wine, scraping up any bits from the bottom of th pan.
Return chicken to the pan and bring to a boil. Reduce heat and simmer until tender, about 15 minutes (longer). Transfer to a serving dish.
Combine parsley and lemon zest and sprinkle over chicken dish.