Pollo Bucco Alla Milanese
Transport your taste buds to Northern Italy with Pollo Bucco Alla Milanese, a vibrant and comforting braised chicken dish that merges tender drumsticks with a fragrant medley of vegetables, white wine, and crushed tomatoes. This recipe combines the elegance of Milanese cuisine with the heartiness of rustic cooking, featuring perfectly seared chicken slow-cooked to perfection in a rich, savory sauce infused with thyme and bay leaf. The crowning touch? A zesty gremolata of fresh parsley, lemon zest, and garlic that adds a burst of freshness to each bite. Perfectly paired with creamy risotto or polenta, this one-pot masterpiece is ideal for cozy dinners or impressing guests with its irresistible aroma and flavor. Tags: braised chicken, Italian comfort food, Milanese recipe, one-pot dinner, chicken with gremolata.
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Recipe Information
Ingredients
- 6 pieces chicken drumsticks
- 0.5 cups all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium carrots, finely diced
- 2 stalks celery stalks, finely diced
- 3 cloves garlic cloves, minced
- 0.5 cups dry white wine
- 1.5 cups chicken stock
- 1 cups canned crushed tomatoes
- 1 leaf bay leaf
- 2 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 lemon lemon zest, finely grated
- 2 tablespoons fresh parsley, chopped
- 1 clove fresh garlic, minced (for gremolata)
Instructions
Preheat your oven to 325°F (160°C).
Dredge the chicken drumsticks lightly in the flour, shaking off any excess.
In a large oven-safe skillet or Dutch oven, heat the olive oil and butter over medium-high heat.
Sear the chicken drumsticks until golden brown on all sides, about 6-8 minutes. Remove and set aside.
In the same pan, add the chopped onion, carrots, and celery. Sauté for 5 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Deglaze the pan with white wine, scraping up any browned bits. Simmer for 2-3 minutes to reduce slightly.
Pour in the chicken stock and crushed tomatoes, stirring to combine.
Add the bay leaf and thyme sprigs. Season with salt and pepper.
Return the chicken drumsticks to the pan, ensuring they are partially submerged in the sauce.
Cover the pan and transfer to the preheated oven. Braise for 60 minutes, or until the chicken is tender and fully cooked.
While the chicken cooks, prepare the gremolata by mixing the lemon zest, chopped parsley, and minced garlic in a small bowl.
Once the chicken is done, remove the bay leaf and thyme sprigs from the sauce. Optionally, skim off excess fat from the surface.
Serve the Pollo Bucco Alla Milanese over risotto or polenta, spooning the sauce generously over the chicken.
Top each serving with a sprinkle of gremolata and enjoy!
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3679 mg | 160% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 30.0 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3972 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
