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WW Osso Bucco Style Chicken by Coll'sCookin'

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  • WW Osso Bucco Style Chicken by Coll'sCookin'

    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.
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