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Serves 6 | Prep/Cook Time: 55 Min
  • Calories 280
  • Protein 34g
  • Sodium 610mg
  • Sat.Fat 2g
  • Sugar 5g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 280
% Daily Value*
Total Fat 11g 17 %
Saturated Fat 2g 10 %
Cholesterol 130g 43 %
Sodium 610mg 25 %
Total Carbs 10g 3 %
Dietary Fiber 2g 8 %
Sugars 5g
Protein 34g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® Chicken Drumsticks
1 pkg. PERDUE® Chicken Thighs
2 tablespoons olive oil
1 large onion, chopped (1 cup)
2 carrots, peeled and chopped (1 cup)
1 can (16 ounces) stewed tomatoes
1 cup chicken broth
1 cup white wine or dry vermouth
1/2 teaspoon dried Italian herb seasoning
Salt and ground pepper to taste
3 tablespoons minced fresh parsley
2 tablespoons finely grated lemon peel
2 cloves garlic, minced
Hot cooked rice
1 In Dutch oven over medium-high heat, heat oil.

TIP: Nutrition facts are based on removal of skin from chicken.

2 Remove skin from chicken and add chicken; cook 8 to 10 minutes until brown on all sides, turning occasionally. Remove chicken and set aside. Add onions and carrots to drippings; saute 1 minute. Stir in tomatoes, broth, wine, Italian seasoning and salt and pepper to taste.
3 Return chicken to pot; reduce heat to medium-low. Cover and simmer 40 minutes or until chicken is tender, stirring occasionally.
4 Meanwhile, prepare gremolata: in small bowl, combine parsley, lemon peel and garlic.
5 Remove cooked chicken to warm platter. Pour half the sauce from Dutch oven into blender or food processor; puree. Return chicken and pureed sauce to Dutch oven. Sprinkle gremolata on top; simmer 2 to 3 minutes to reheat and blend flavors. Serve with rice.
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Serves 6 https://www.perdue.com/recipeimages/ossobuco_1_thumb.jpg https://www.perdue.com/recipeimages/ossobuco_1_thumb.jpg

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