2017 Nutritional Challenge: Quinn Hannon's Chicken Osso Bucco
We pride ourselves on providing our residents with delicious meals that are nutritionally sound, and one of our favorite ways to keep our menus diverse and fresh is the annual Senior Eats Nutritional Challenge.
On Thursday, Nov. 9, Sunrise Senior Living held our fifth annual Senior Eats Nutritional Challenge. Sunrise chefs from across the U.S. and Canada submitted nutritious recipes, and five finalists traveled to The Fairfax at Belvoir Woods, VA, to compete for the title of Sunrise Signature Chef.
Meet Quinn Hannon, a contestant from Sunrise on the Scioto in Columbus, OH. As the youngest of four children, Quinn learned early how to be tough and plan for anything. Later in life, he learned that these skills made the culinary arts a natural fit for a career.
Quinn started out in the kitchen of several different bar and grill restaurants and became passionate about cooking. He began reading about and experimenting with food, and he eventually attended Johnson & Wales University. Since then, his culinary and leadership styles have evolved, but he has continued to practice his love for teaching others and giving residents an experience to remember.
Here’s Quinn’s delicious recipe, which earned him a spot in the 2017 Senior Eats Nutritional Challenge.
Chicken Osso Bucco with Gremolata and Roasted Vegetable Risotto
Chicken osso bucco:
- 10 chicken legs
- ¼ teaspoon black pepper, ground
- 4 ounce olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, ¼ inch dice
- 1 rib celery, ¼ inch slices
- 2 tablespoon thyme, chopped
- 2 cup white wine
- 2 cup marinara
- 2 cup chicken stock
- Season chicken legs with fresh pepper.
- Brown chicken legs in a Dutch oven with oil and set browned chicken aside.
- Remove all but 2 tablespoons of oil from Dutch oven, and cook vegetables and herbs until tender.
- Deglaze with white wine and loosen fond from pan, bring to simmer and reduce wine by half.
- Add marinara and stock to Dutch oven, and bring to a boil.
- Add reserved chicken legs to liquid, and cook covered at 300 degrees F for 45 min to an hour, or until chicken is tender and has reached an internal temperature of 145 degrees F or higher for 15 seconds.
- ½ cup parsley, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon lemon zest
- Toss together and set aside for garnish.
Roasted Vegetable Risotto:
- 1 medium zucchini seeded and cut in strips
- 1 medium yellow squash seeded and cut in strips
- 1/2 red onion cut into petals
- 1 medium carrot cut into rosettes
- 1 bunch asparagus cut into pieces
- 4 tablespoon olive oil
- 1 tablespoon garlic, minced
- 2 teaspoon thyme, chopped
- In hot skillet, add 1 tablespoon oil, then add zucchini and do not move until lightly colored. Then, toss and let sit again. When slightly colored, add to metal mixing bowl with the garlic and thyme.
- Repeat coloring process for all vegetables. Toss all vegetables together and cover tightly with saran wrap set aside.
- 2 ounce olive oil
- 2 cup Arborio rice
- ½ cup white wine
- 4 cup chicken stock
- 2 ounce heavy cream whipped to medium peaks
- 3 ounce grated parmesan cheese
- Warm oil in sauce pan, add rice and toast until opaque 2-4 min. Add white wine and stir until adsorbed.
- Add hot stock in ½ cup ladles to rice stirring between each until most of the liquid is adsorbed
- Continue adding hot stock until rice is creamy and tender.
- Add whipped cream, parmesan, and reserved roasted vegetables and fold to mix.
- To Serve: Two chicken legs with 2 oz. Braising liquid and 7 oz. roasted vegetable risotto, garnish with Gremolata.
We hope you enjoy Quinn’s recipe as much as our residents do!