chicken alla ossobuco

Name: chicken alla ossobuco
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 10
Ingredients: 10 Chicken legs (approx. 250 g each); 1 collar Soup Greens; 3 Onions; 1 Bay leaf; 1 TEASPOON Peppercorns; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Oil; 400 g Carrots; 2 TABLESPOONS Olive oil; 100 ml Red wine; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Sugar; 2 Organic lemons; 3 Garlic cloves; 1 collar Parsley; 1 potty Basil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 10

10 Chicken legs (approx. 250 g each)
1 collar Soup Greens
3 Onions
1 Bay leaf
1 TEASPOON Peppercorns
7-10 Tbsp salt, pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Oil
400 g Carrots
2 TABLESPOONS Olive oil
100 ml Red wine
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Sugar
2 Organic lemons
3 Garlic cloves
1 collar Parsley
1 potty Basil

Directions

1
The day before, cut chicken legs in half at the joint, wash. Clean or peel and wash the soup greens. Cut everything into large pieces. Peel and halve 1 onion. In a large pot, bring the onion, soup vegetables, bay leaf, peppercorns, 2 tsp. salt and approx. 3 l water to the boil.
2
Cook the legs in it at low heat for about 1 1⁄2 hours. Leave to cool overnight in the stock.
3
The next day, lift legs from the broth and.
4
Drain well. Sieve broth and use differently. Season the legs all around with salt and paprika. On an oiled fat pan.
5
Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 1 hour.
6
In the meantime peel the remaining onions and cut them into slices. Peel, wash and roughly dice the carrots. Fry both in hot oil for about 5 minutes. Deglaze with wine, bring to the boil and simmer for about 2 minutes.
7
Add the tomatoes together with the juice and chop coarsely with a spatula. Bring to the boil and simmer open for about 10 minutes. Season to taste with salt, pepper and a little sugar.
8
Wash the lemons hot, grate them dry and grate the peel thinly. Peel garlic and chop finely. Wash parsley and basil, remove leaves and chop finely. Mix everything.
9
Spread hot sauce over the legs. Braise at the same temperature for another 15 minutes. Sprinkle a little herb mixture (Gremolata) over it and add the rest. Serve with ciabatta.