Chicken, Portobello and Sausage Osso Buco |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 20 |
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From Julee Rosso's Wickwood Inn newsletter. The Wickwood Inn is a delightful B&B in Saugatuk, Michigan and Julee is one of the famed authors of the Silver Palate cookbook series. 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) |
1/2 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 |
1/4 teaspoon dried thyme (or 1 teaspoon fresh, plus extra for garnish) |
2 tablespoons unsalted butter, softened |
2 tablespoons flour |
Directions:
1. Preheat oven to 375 degrees F. Season chicken with salt and pepper. heat the olive oil in a 5 quart casserole (with top) over medium heat. Add chicken and brown on both sides. Remove and set aside. Add mushrooms and cook, stirring about 5 minutes, until the mushrooms start to wilt and no longer look dry. Remove and set aside.
2. Reduce heat to low and saute' shallots and garlic until just starting to brown. brown sausage. Deglaze with wine and stock. Season generously with pepper. Stir in vinegar. 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.
3. Meanwhile, in a small bowl, blend the softened butter and flour. 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. transfer to a warm platter, serving the sauce on the side if you wish. Garnish with thyme sprigs.
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