David Herbert’s one-pot braised chicken, and osso bucco with white wine

These delicious autumn braises are simpler in style than winter versions and have a shorter cooking time.

Comforting: one-pot braised chicken and mustard. Picture: Guy Bailey

These delicious autumn braises are simpler in style than winter versions and have a shorter cooking time. I’ve added orzo, a small rice-like pasta, to make the chicken dish a satisfying one-pot meal, and the osso bucco is cooked with white wine rather than the usual red.

ONE-POT BRAISED CHICKEN & MUSTARD

800g boneless, skinless chicken thighs

2 tablespoons olive oil

250g mushrooms, halved

2 large shallots, diced

3 cloves garlic, crushed

2 teaspoons fresh thyme leaves

2 tablespoons plain flour

3 cups chicken stock

1½ teaspoons Dijon mustard

1 cup orzo

2 cups baby spinach leaves

¹⁄³ cup freshly grated parmesan

¼ cup pure cream

2 tablespoons chopped flat-leaf parsley leaves

Season chicken with salt and pepper. Heat oil in a large frying pan over medium heat. Working in batches, add chicken to pan in a single layer and cook until golden, about 4-5 minutes per side; set aside. Add mushrooms and shallots and cook, stirring frequently, until tender, for about 5 minutes. Stir in garlic and thyme; cook for 1 minute. Sprinkle flour over vegetables and cook, stirring, for 1 minute, then stir in chicken stock and Dijon mustard, scraping any browned bits from the bottom of the pan. Add orzo and bring to the boil. Reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 7-8 minutes. Return chicken to pan and heat through. Stir in spinach, parmesan and cream and cook until spinach has wilted, about 3 minutes. Serve immediately, garnished with parsley. Serves 4

Dig in: David Herbert’s osso bucco. Picture: Guy Bailey

OSSO BUCCO WITH WHITE WINE

2 tablespoons olive oil

6 pieces of veal shin, about 4cm thick

2 tablespoons plain flour

50g butter

1 onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

1 clove garlic, roughly chopped

2 strips of lemon zest

4 sage leaves

200ml white wine

200ml good chicken stock

For the gremolata

1 unwaxed lemon, zest finely grated

1 garlic clove, very finely chopped

3 tablespoons flat-leaf parsley, finely chopped

Preheat oven to 160C (fan). Heat oil in a large heatproof casserole dish with lid over moderate heat. Add meat and sear quickly until golden. Sprinkle with flour and cook for a further minute. Remove meat. Turn heat down and add three-quarters of the butter to the pan. When melted, add onion, carrot, celery and garlic; cook until softened. Add lemon zest and sage; cook for a few minutes more. Turn up heat; add wine. Return meat to pan, standing it on top of the vegetables, and simmer until wine has reduced by half. Pour in stock and return to a simmer; season with salt and pepper. Cover with lid and transfer to oven; cook for 1.5 to 2 hours, carefully turning meat over every 30 minutes, or until tender. Before serving, mix together gremolata ingredients. Dot meat with remaining butter and allow it to melt into the sauce, then serve sprinkled with the gremolata. Serves 4