Milanese Chicken Stew
This hearty stew is inspired by the classic Italian dish called osso buco; braised veal shanks are served topped with a parsley-lemon-garlic mixture called gremolata. We used chicken thighs instead of veal and our gremolata is a basil-orange-garlic concoction.
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch chunks
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 2 large onions, coarsely chopped
  • 6 cloves garlic, minced
  • 2 carrots, quartered lengthwise and thinly sliced
  • 1-1/4 cups canned crushed tomatoes
  • 1/3 cup orange juice
  • 3/4 teaspoon salt
  • 2 teaspoons grated orange zest
  • 1/3 cup chopped fresh basil leaves

1. Dredge chicken in flour, shaking off excess. In large nonstick skillet, heat 2 teaspoons of oil over medium heat. Add chicken and saute 3 minutes per side until golden brown; remove with a slotted spoon.

2. Reduce heat to low, add onions, 4 cloves garlic, and remaining 1 teaspoon oil to pan and cook, stirring frequently, for 5 minutes or until soft. Add carrots and cook, stirring frequently, for 5 minutes or until tender. Add tomatoes, orange juice, salt, and 1/4 cup water to pan; bring to a boil.

3. Return chicken to pan, reduce to a simmer, cover and cook 15 minutes until chicken is cooked through.

4. Meanwhile, in small bowl, combine orange zest, basil, and remaining 2 cloves garlic. Serve stew sprinkled with basil-garlic mixture.

Nutritional Information
Per serving: 337 calories, 15g total fat, 3.6g saturated fat, 6.7g monounsaturated fat, 3g polyunsaturated fat, 3.4g dietary fiber, 31g protein, 19g carbohydrate, 102mg cholesterol, 577mg sodium.
Good source of: beta-carotene, lycopene, niacin, quercetin, selenium, vitamin B6, vitamin K.

Date Published: 09/19/2005 > Printer-friendly Version

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