Chicken Buco
8- boneless and skinless chicken thighs
3- tablespoons of chopped Italian parsley
3- cloves of minced garlic
3- tablespoons of pecorino cheese
3 – stalks of diced celery
3- carrots, diced
1-large onion, diced
1- 35 oz can of whole tomatoes, crushed by hand
4- bay leaves
2- cups of chicken broth
6 ounces of red wine
3- cups of all-purpose flour
3- tablespoons of olive oil
- Place chicken thighs boned side up and gently pound.
- Sprinkle thighs with salt, pepper and divide the parsley, garlic, and grated cheese evenly among them.
- Roll chicken and secure with about two toothpicks per thigh. Then dredge them in flour.
- Heat oil in a heavy bottom pot, shake off excess flour and place chicken seam side down and brown on both sides. You may have to do this in two batches. Remove chicken.
- Pre-heat oven to 350 degrees. Lower the heat on the pot and add celery, carrots, and onion to the pot and sauté for 5 minutes.
- Add bay leaves, tomatoes, chicken stock, and wine and bring to a boil.
- Add chicken back to the pot, put the lid on, and place in oven for 1 hour
- Remove pot from oven, remove bay leaves and adjust salt and pepper.
Larry’s tips: You can serve this on top of creamy polenta or rice. I like to serve the sauce with fresh pasta as a first course. Then serve the chicken with some roasted vegetables as your second course.