Chicken Osso Buco

• 8 None skinless chicken thigh cutlets
• 1/4 cup all-purpose flour, 1 tbsp reserved
• 2 tbsp olive oil
• 1 None large leek, thickly sliced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 1/2 cups chicken stock
• 1/2 cup dry white wine
• 1 (13.5 oz) can tomatoes
• 3 stalks celery, trimmed, coarsely chopped
• 2 None medium carrots, coarsely chopped
• -1 None Gremolata
• 1 None lemon, zest cut into thin strips with a vegetable peeler, finely chopped
• 3 tbsp finely chopped fresh parsley leaves
• 2 cloves garlic, finely chopped

1. Toss chicken in flour, shaking off excess. Heat 1 tbsp oil in a large saucepan over medium-high heat. Working in batches, cook chicken until browned all over.
2. Add remaining oil to pan. Cook leek and garlic, stirring, until leek is soft. Add reserved flour and tomato paste. Cook, stirring, for 1 min. Stir in stock, wine and tomatoes. Bring to a boil then return chicken to pan. Reduce heat and simmer, covered, for 1 hour 15 mins. Add celery and carrots. Simmer, uncovered, for 20 mins, or until vegetables are soft.
3. Meanwhile, combine lemon zest, parsley and garlic in a small bowl. Sprinkle over chicken to serve.

chicken thigh, allpurpose flour, olive oil, garlic, tomato, chicken stock, white wine, tomatoes, stalks celery, carrots, lemon, parsley, garlic

Taken from recipes-plus.com/api/v2.0/recipes/33518 (may not work)