Osso Buco Chicken Thighs

Name: Osso Buco Chicken Thighs
Cook time: P1H20M
Total time: P1H55M
Yield: 6
Cuisine: Italian
Ingredients: olive oil; chicken thighs, boneless, skinless; salt; black pepper; onions; carrots; celery; garlic cloves; white wine; tomatoes; basil; rosemary leaves; milk; chicken broth, low salt; polenta; gruyere cheese; salt; parsley leaves; lemon; garlic cloves

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

Amount	Measure	Ingredient	Features
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	*

Ingredients

Amount	Measure	Ingredient	Features

For the chicken:
15	ml	olive oil divided
907.2	g	chicken thighs, boneless, skinless about 6 each, boneless and skinless to reduce the fat if desired
3.8	ml	salt divided
1.3	ml	black pepper
473	ml	onions chopped
177	ml	carrots cubed
177	ml	celery coarsely chopped
2	cloves	garlic cloves minced	*
177	ml	white wine dry	*
907.2	g	tomatoes chopped, about 5 cups
5	ml	basil dried	*
5	ml	rosemary leaves dried

For the polenta:
473	ml	milk 1% low-fat
419.1	ml/g	chicken broth, low salt fat-free, about 1 can
237	ml	polenta uncooked instant	*
86.7	ml/g	gruyere cheese freshly grated, 3/4 cup
1.3	ml	salt

For the gremolata:
45	ml	parsley leaves freshly chopped
1E+1	ml	lemon rind, grated
1	clove	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.

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.

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.

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.