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chicken thighs - osso buco style

(4 ratings)
Recipe by
Daily Inspiration S
Somewhere, TX

Chicken thighs stand in well for veal shanks in osso buco; their higher fat content, compared to other chicken parts, lets them hold up to long cooking or braising. Chicken thighs are simmered in a heady tomato sauce, then sprinkled with zesty gremolata and served on a bed of Gruyere-laced polenta.

(4 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For chicken thighs - osso buco style

  • 1 Tbsp
    olive oil, divided
  • 6
    chicken thighs, skinned (about 2 pounds)
  • 3/4 tsp
    salt, divided
  • 1/4 tsp
    black pepper
  • 2 c
    onion, chopped
  • 3/4 c
    carrot, cubed
  • 3/4 c
    celery, coarsely chopped
  • 2
    garlic cloves, minced
  • 3/4 c
    dry white wine
  • 5 c
    tomatoes, chopped (about 2 pounds)
  • 1 tsp
    dried basil
  • 1 tsp
    dried rosemary
  • 2 c
    1% low-fat milk
  • 1 can
    14. 5 oz. can fat-free chicken broth
  • 1 c
    instant polenta, uncooked
  • 3/4 c
    gruyere cheese, grated
  • 1/4 tsp
  • 3 Tbsp
    fresh parsley, chopped
  • 2 tsp
    lemon rind, grated
  • 1
    garlic clove, minced

How To Make chicken thighs - osso buco style

  • 1
    To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoons salt and pepper. Add chicken to pan, cook 4 minutes on each side or until browned. Remove chicken from pan. Heat 1 teaspoons oil in pan over medium-high heat. Add onion, carrot, celery and 2 garlic cloves. Cover and cook 5 minutes or until tender, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Stir in 1/2 teaspoons salt , tomato, basil, and rosemary, bring to a boil. Cover, reduce heat to medium low and cook 15 minutes. Return chicken to pan. Cover and simmer 35 minutes or until chicken is done. Uncover and cook 5 minutes or until tomato mixture thickens.
  • 2
    To prepare polenta; combine milk and broth in a medium saucepan; bring to a boil. Remove from heat; gradually add instant polenta, stirring constantly with a whisk. Cover and cook over medium-low heat for 2 minutes. Remove from heat; stir in cheese and 1/4 teaspoons salt.
  • 3
    To prepare the gremolata; combine parsley, lemon rind and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.

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