“Osso Buco” with Rigatoni

Traditionally Osso Buco is prepared with veal shank, but I decided to try it out with chicken legs, for a lighter version. I highly recommend it!

The chicken is slowly stewed in sauce, then the chicken is pulled from the bone, added back to the sauce, and then tossed all together with rigatoni. It’s delicious with crusty bread, butter, and a big glass of dark red wine.

Chicken Osso Buco with Rigatoni – 4 servings
8 skinless chicken legs
1/8 cup all-purpose flour
2 tablespoons olive oil + for pasta
1 large carrot, peeled and diced
1 large onion, diced
1 stalk celery, diced
8 cloves garlic, peeled and minced
1 cup dry white wine
2 cups tomato sauce
4 cups low-sodium chicken stock
Freshly grated orange zest, from 1 orange
1/8 cup freshly squeezed orange juice (about 1 orange)
Kosher salt and freshly ground black pepper
1 sprig thyme
1 bay leaf
2 cups penne
1/8 cup parsley, chopped (optional)

Lightly coat drumsticks with flour. Heat 2 tablespoons olive oil in a large ovenproof sautepan over medium heat. Add drumsticks and cook until golden brown, about 3 minutes per side. Transfer to a plate and keep warm.

Add carrots, onions, celery, and garlic to skillet and cook over medium heat until lightly browned, about 3 minutes. Add wine and scrape up any brown bits. Add tomato sauce, chicken stock, zest, and juice. Season to taste with salt and pepper, add thyme and bay leaf.  Add the browned chicken and any juices, continue cooking, uncovered, over medium-high heat for 20 minutes.

Preheat oven to 350 degrees F, place a baking sheet on the lower rack (just in case anything spills). Cover pan and bake, until chicken is cooked through, 20–30 minutes.  Remove the chicken from the oven.

Meanwhile, bring a large pot of water to a boil. Add salt and cook penne until al dente. Drain, toss with a little olive oil and set aside.

Remove the chicken from the sauce, and set on a dish.  Set sauce over medium-high heat until cooked down and thick.  Using a fork, pull chicken meat off the bone, make sure theirs no bones, add the chicken pieces to the thickened sauce.

Stir well, and add pasta.  Cook on low until heated through and everything is coated.

To serve, spoon chicken and pasta mixture into individual bowls and garnish with minced parsley if you like.

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It’s also really great as leftovers, just reheat on low in a pan, or place in a baking dish and top with freshly grated provolone, 350 F, bake for 10 minutes covered, then 5 minutes to brown.

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