chicken thighs - osso buco style

Name: Chicken Thighs - Osso Buco Style
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil, divided; 6 - chicken thighs, skinned (about 2 pounds); 3/4 teaspoon(s) salt, divided; 1/4 teaspoon(s) black pepper; 2 cup(s) onion, chopped; 3/4 cup(s) carrot, cubed; 3/4 cup(s) celery, coarsely chopped; 2 - garlic cloves, minced; 3/4 cup(s) dry white wine; 5 cup(s) tomatoes, chopped (about 2 pounds); 1 teaspoon(s) dried basil; 1 teaspoon(s) dried rosemary; ## POLENTA; 2 cup(s) 1% low-fat milk; 1 can(s) 14. 5 oz. can fat-free chicken broth; 1 cup(s) instant polenta, uncooked; 3/4 cup(s) gruyere cheese, grated; 1/4 teaspoon(s) salt; ## GREMOLATA; 3 tablespoon(s) fresh parsley, chopped; 2 teaspoon(s) lemon rind, grated; 1 - garlic clove, minced

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Deep In The Heart of, TX

Updated on Dec 29, 2016

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.

Rate

prep time 30 Min

cook time 1 Hr 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make chicken thighs - osso buco style

Step 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.

Step 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.
Step 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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