Osso Buco-Style Chicken Thighs
chicken, tomato, onion, polenta, wine, celery, carrot, gruyere cheese, broth, parsley, garlic
Ingredients
1 tablespoon olive oil, divided 6 chicken thighs (about 2 pounds), skinned 3/4 teaspoon salt, divided 1/4 teaspoon black pepper 2 cups chopped onion 3/4 cup cubed carrot 3/4 cup coarsely chopped celery 2 garlic cloves, minced 3/4 cup dry white wine 5 cups chopped tomato (about 2 pounds) 1 teaspoon dried basil 1 teaspoon dried rosemary 2 cups 1% low-fat milk 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth 1 cup uncooked instant polenta 3/4 cup (3 ounces) grated fresh Gruyère cheese 1/4 teaspoon salt 3 tablespoons chopped fresh parsley 2 teaspoons grated lemon rind 1 garlic clove, minced
Directions for Osso Buco-Style Chicken Thighs Recipe
To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Heat 1 teaspoon 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 teaspoon 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. 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 2 minutes. Remove from heat; stir in cheese and 1/4 teaspoon salt. To prepare gremolata, combine parsley, rind, and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.
Read the full directions on MyRecipes.com
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Servings
6 servings (serving size: 3/4 cup polenta, 1 chick
Tags
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