Chicken roast with gremolata Milanese

Description

This recipe was inspired by a recipe for a great St. Petersburg chef Ilya Lazerson - Osso Bucco Milanese. Ossobuco is a cut of veal leg with bone, stewed with vegetables and gremolata. Undoubtedly, my recipe is an entirely different dish, but a set of vegetables and spices remained the same. I also added a little more sour, put there sliced lemon to give the chicken meat a more pronounced taste. This dish can be used as a regular lunch or dinner, but he was not ashamed to serve on the holiday table - looks pretty nice.

Ingredients

Chicken breast

2.5 кг
Broth

500 мл
Tomatoes in own juice

800 г
Dry white wine

1 стак.
Lemon

2 шт
Onion

3 шт
Garlic

8 зуб.
Carrots

4 шт
The Apium graveolens Dulce

6 шт
Parsley

1/4 пуч.
Olive oil
Salt

4 ч. л.
Sugar

2 ст. л.

Cooking

Carrots and celery cut into 1 cm cubes Put in a bowl.

Cut onion into large cubes (1 cm). Put in separate bowl.

Garlic neubaum medium.

Take this amount of parsley and chop coarsely. The stalks don't use.

Remove the zest from lemons using a grater. Put in separate bowl.

With lemons cut away the remaining rind (not the bitter) and chop the lemons, dice 1 cm

Prepare the dressing - gremolata. Take the garlic (half), lemon zest, parsley and salt.

Finely shinkuem on the Board and stir. When this salt contributes to the fact that the flavors of garlic, parsley and zest starts to come out.

Gremolata put in a bowl.

Chicken Breasts cut into large chunks. First, cut a thin (pointed) tip. Then along parallel to the table for two large thin slice.

Then both slice three or four pieces crosswise, depending on size of breast.

Place the chicken in the preheated frying pan two. If a lot of chicken - fry small batches of whitening on high heat with a small amount of vegetable oil for frying.

As roasting temporarily put the white pieces in a separate bowl, so as not to interfere. At the moment the chicken is still raw inside.

When he put the last batch, add the onions in two frying pans with the addition of Extra Virgin olive oil. Parboil the latest shipment of chicken. When the last batch will turn white, add all the roasted chicken in both pans. Stecchi add in a bowl the juice.

Add the carrots, celery, garlic (the remaining half), wine, sugar and salt. Bring to the boil and reduce the heat. Simmer until evaporation of alcohol.

Add broth so that the liquid covers the chicken into 3/4 - to chicken dish is served. Continue to simmer for 10 minutes under the lid.

Add the tomatoes and finely diced lemons. Simmer until tender (about 20 minutes).

Add gremolata and simmer for another 5 minutes.

Bon appetit!

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