Chicken, Portobello and Sausage Osso Buco Recipe

Name: Chicken, Portobello and Sausage Osso Buco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, cut into 8-10 pieces; 4 tablespoons extra virgin olive oil; 2 lbs portabella mushrooms, stemmed, in slices half an inch thick (can use half white mushrooms); ½ cup shallot, finely chopped; 8 garlic cloves, sliced; 1 cup dry red wine; 1 cup beef stock; 8 -12 ounces chorizo sausage, dried, precooked (can substitute other spicy sausage); 2 tablespoons red wine vinegar; ¼ teaspoon dried thyme (or 1 teaspoon fresh, plus extra for garnish); 2 tablespoons unsalted butter, softened; 2 tablespoons flour

Servings: persons

1 chicken, cut into 8-10 pieces
4 tablespoons extra virgin olive oil
2 lbs portabella mushrooms, stemmed, in slices half an inch thick (can use half white mushrooms)
½ cup shallot, finely chopped
8 garlic cloves, sliced
1 cup dry red wine
1 cup beef stock
8 -12 ounces chorizo sausage, dried, precooked (can substitute other spicy sausage)
2 tablespoons red wine vinegar
¼ teaspoon dried thyme (or 1 teaspoon fresh, plus extra for garnish)
2 tablespoons unsalted butter, softened
2 tablespoons flour

1
Preheat oven to 375 degrees F. Season chicken with salt and pepper.
2
heat the olive oil in a 5 quart casserole (with top) over medium heat.
3
Add chicken and brown on both sides.
4
Remove and set aside.
5
Add mushrooms and cook, stirring about 5 minutes, until the mushrooms start to wilt and no longer look dry.
6
Remove and set aside.
7
Reduce heat to low and saute' shallots and garlic until just starting to brown.
8
brown sausage.
9
Deglaze with wine and stock.
10
Season generously with pepper.
11
Stir in vinegar.
12
return chicken, sausage and mushrooms to casserole; add thyme, cover and cook for 1-1/2 hours, uncovering for the last half hour, and basting chicken a few times.
13
Meanwhile, in a small bowl, blend the softened butter and flour.
14
Place the casserole over a medium high burner, uncover and add the butter/flour mixture, stirring with a whisk, thickening the sauce for 3-5 minutes.
15
transfer to a warm platter, serving the sauce on the side if you wish.
16
Garnish with thyme sprigs.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 chicken, cut into 8-10 pieces, 4 tablespoons extra virgin olive oil, 2 lbs portabella mushrooms, stemmed, in slices half an inch thick (can use half white mushrooms), ½ cup shallot, finely chopped, and more.

Yes, Chicken, Portobello and Sausage Osso Buco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Portobello and Sausage Osso Buco

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