Osso Buco Chicken Thighs
Rich in flavor - low in cost. Money saving chicken thighs replace the expensive traditional veal in this rendition of an Italian classic.
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.
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 ½ 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 ¼ teaspoon salt.
To prepare gremolata:
Combine parsley, rind, and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.
Nutrition Facts
Serving Size 551g (19.4 oz)
