Italian Meats and Poultry Recipes - Country-Style Chicken Osso Buco

Ingredients    

• 1 ounce dried porcini mushrooms

• 4 ounces thick-sliced pancetta or bacon, chopped

• 2 tablespoons olive oil

• 2 1/2 to 3 pounds bone-in chicken thighs and drumsticks, skinned

• 2 cups fresh ere mini or other mushrooms, quartered

• 1 cup finely chopped carrot

• 1 cup sliced celery

• 1 cup chopped onion

• 4 cloves garlic, minced

• 2 14 1/2-ounce cans petite diced tomatoes, undrained

• 1/2 cup dry white wine

• 1 fresh thyme sprig

• 1 bay leaf

• 8 ounces dried linguine or spaghetti

• 1/4 cup finely shredded Parmesan cheese

• 2 tablespoons snipped fresh basil or oregano

• 1 teaspoon finely shredded lemon peel

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Method:

1. Rinse and drain dried mushrooms. Soak in 1/2 cup warm water for 20 minutes. Drain mushrooms, reserving liquid. Chop mushrooms; set aside. Strain liquid; set aside.

2. In a very large skillet cook pancetta until crisp. Drain on paper towels; discard drippings. Cover pancetta; chill.

3. Add olive oil to skillet and heat over medium-high heat. Add chicken pieces; cook about 10 minutes or until browned, turning to brown evenly (add more oil during cooking, if necessary.) Remove chicken from skillet.

4. Add fresh mushrooms, carrot, celery, onion, and garlic to skillet. Cook and stir about 5 minutes or until almost tender. Add un-drained tomatoes, wine, thyme, bay leaf, and reserved soaked mushrooms and liquids. Bring to boiling. Return chicken to skillet.

5. Reduce heat to low. Cover; simmer for 35 to 40 minutes or until chicken is no longer pink (180°F). Remove chicken from skillet; keep warm. Simmer sauce, uncovered, about 10 minutes or until desired consistency. Discard bay leaf.

6. Meanwhile, cook pasta according to package directions; drain. In a small bowl combine Parmesan cheese, basil, lemon peel, and pancetta.

7. Divide pasta among four warm pasta bowls. Top with chicken pieces; spoon on sauce and vegetable mixture. Sprinkle with cheese mixture.