CHICKEN THIGHS - OSSO BUCO STYLE

Chicken Thighs - Osso Buco Style image

Provided by Daily Inspiration S

Categories Chicken

Time 1h45m

Number Of Ingredients 22

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
POLENTA
2 c 1% low-fat milk
1 can(s) 14. 5 oz. can fat-free chicken broth
1 c instant polenta, uncooked
3/4 c gruyere cheese, grated
1/4 tsp salt
GREMOLATA
3 Tbsp fresh parsley, chopped
2 tsp lemon rind, grated
1 garlic clove, minced

Steps:

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.