Waistline Happy Chicken Osso Bucco

I love the richness of osso bucco but I’m on a low cholesterol diet. So I came up with this cholesterol and waistline happy version. It’s really good. Hope you enjoy it.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 4  slices  turkey bacon, diced
• 4 -6  skinless chicken thighs
• 1⁄4 cup all-purpose flour
• 2  garlic cloves, crushed
• 1  large onion, chopped
• 1  large carrot, chopped
• 2⁄3 cup dry white wine
• 2⁄3 cup  chicken stock
• 1 (14 1/2ounce) can diced tomatoes
• 2  tablespoons tomato paste
•  salt, to taste
•  ground black pepper
• 2 -3  sprigs fresh thyme
• 1  bay leaf
•  gremolata
• 1⁄2 cup  chopped fresh parsley
• 1  garlic clove, minced
• 2  teaspoons  grated lemon zest

Directions

1. 1. Fry Bacon in a large skillet with olive oil. When crispy, remove to a paper-towel lined plate with a slotted spoon.
2. 2.Mix flour with a little salt and pepper, then dust the chicken breasts lightly with the seasoned flour. Add the chicken to the Bacon drippings, and cook until browned on the outside. Remove to a bowl, and keep warm.
3. 3.Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
4. 4. Pour in the tomatoes and chicken stock, and season with salt and pepper. Add the bacon bits, bay leaf, thyme and tomato paste. Cover, and simmer over low heat for 1 hour, basting the chicken every 15 minutes or so.
5. 5. Serve over whole wheat pasta of your choice or egg yolks brand egg noodles .
6. 6. In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle generously over each serving.