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Osso Buco Chicken Thighs

 
296

Rich in flavor - low in cost. Money saving chicken thighs replace the expensive traditional veal in this rendition of an Italian classic.

Yield

6

servings

Prep

25

min

Cook

80

min

Ready

115

min

 

Ingredients

For the chicken:
1 tablespoon olive oil
divided
2 pounds chicken thighs, boneless, skinless
about 6 each, boneless and skinless to reduce the fat if desired
¾ teaspoon salt
divided
¼ teaspoon black pepper
*
2 cups onions
chopped
¾ cup carrots
cubed
¾ cup celery
coarsely chopped
2 garlic cloves
minced
*
¾ cup white wine
dry
*
2 pounds tomatoes
chopped, about 5 cups
1 teaspoon basil
dried
*
1 teaspoon rosemary leaves
dried
For the polenta:
2 cups milk
1% low-fat
14 ½ ounces chicken broth, low salt
fat-free, about 1 can
1 cup polenta
uncooked instant
*
3 ounces gruyere cheese
freshly grated, 3/4 cup
¼ teaspoon salt
For the gremolata:
3 tablespoons parsley leaves
freshly chopped
2 teaspoons lemon
rind, grated
1 garlic cloves
minced
*

Directions

To prepare chicken:

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

Sprinkle chicken with ¼ teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan.

First gather together these a few ingredients.
To prepare chicken,

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.

Next cook the vegetables.
Cover and cook 5 minutes

Stir in wine, scraping pan to loosen browned bits. Stir in ½ teaspoon salt, tomato, basil, and rosemary; bring to a boil.

Stir in wine,
Stir in 1/2 teaspoon salt, tomato, basil, and rosemary.

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.

Bring to a boil.
Return chicken to pan.

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 ¼ teaspoon salt.

To prepare gremolata:

Combine parsley, rind, and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata. Time to enjoy.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 551g (19.4 oz)
Amount per Serving
Calories 51251% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 608mg 25%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 14%
Sugars g
Protein 88g
Vitamin A 93% Vitamin C 48%
Calcium 23% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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