Rich in flavor - low in cost. Money saving chicken thighs replace the expensive traditional veal in this rendition of an Italian classic.
YIELD
6 servingsPREP
25 minCOOK
80 minREADY
115 minIngredients
about 6 each, boneless and skinless to reduce the fat if desired
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.
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