Scott Conant shares his delicious chicken legs ‘osso buco’ recipe, a surprisingly simple and elegant meal that’s perfect for any day of the week.
Preheat oven to 350`F. In large sauté pan or braising pan, heat olive oil on medium high heat. Season chicken with salt and sear skin side down first till golden brown. Flip and repeat on bottom side. Remove and reserve.
Add celery, onion, carrot, garlic to pot and cook till lightly caramelized and soft. Next add tomato puree and cook till tomato product is dry. Make a sachet with the herbs and add to the pan.
Deglaze pan with wine. Add dark chicken stock and pepper flakes. Bring to boil reduce to a simmer for 15 -20 minutes to help develop a deeper flavor.
Add browned chicken back to pan and cover tightly with foil. Braise in oven for 1 hour, 15 minutes or till tender. Rest in the braising liquid and serve warm.
Micro plane the garlic into the olive oil and heat on very low heat till oil is slightly warm NOT HOT! Take off heat and add the lemon zest, vinegar and parsley. Season with salt and reserve.
Arrange chicken leg and thighs on platter strain sauce and skim off excess fat. Scatter the braised vegetables around the chicken and pour hot sauce all around. Garnish with gremolata directly on the chicken pieces.