Osso Buco-Style Chicken Thighs
chicken, tomatoes, broth, onions, polenta, wine, celery, carrot, gruyere cheese, parsley, lemon, garlic
Ingredients
Chicken1 tablespoon olive oil, divided 6 chicken thighs, skinned (about 2 pounds) 3/4 teaspoon salt, divided 1/4 teaspoon black pepper 2 cups onions, 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 Polenta2 cups 1% low-fat milk 1 (14 1/2 ounce) can fat-free chicken broth 1 cup instant polenta, uncooked 3/4 cup fresh gruyere cheese, grated 1/4 teaspoon salt Gremolata3 tablespoons fresh parsley, chopped 2 teaspoons lemon rind, grated 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 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. 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. To prepare the gremolata; combine parsley, lemon rind and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.
Read the full directions on Food.com
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