Osso Bucu is a slow cooked stew typically made with veal, wine, vegetables, and broth. My version uses boneless chicken breasts, though chicken thighs can be used instead. It is usually served over polenta or white rice. For a lower glycemic option, serve the stew over Riced Cauliflower. Serve this stew alongside an Italian Salad with Red Wine Vinaigrette. It is also pairs well with the Farmhouse Seed Bread. You may want to make a double batch of this stew to have leftovers, it tastes even better the next day!
Ingredients
¼ cups
extra virgin olive oil
1 cups
diced
shallots
4
carrots
diced
3
celery stalks
diced
1½ pounds
boneless chicken breasts
cut into large chunks
2 cups
diced tomatoes
1 cups
chicken stock
½ cups
dry white wine
1 tablespoons
Italian seasoning
1½ teaspoons
Herbamare
freshly ground
black pepper
¼ cups
chopped
parsley