Osso Buco-Style Chicken Thighs |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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From Cooking Light Magazine. Chicken thighs are simmered in a heady tomato sauce, then sprinkled with zesty gremolata and served on a bed of Gruyere-laced polenta. Chicken thighs stand in well for veal shanks in osso buco; their higher fat content, compared to other chicken parts, lets them hold up to long cooking or braising. Ingredients:
1 tablespoon olive oil, divided |
6 chicken thighs, skinned (about 2 pounds) |
3/4 teaspoon salt, divided |
1/4 teaspoon black pepper |
2 cups onions, chopped |
3/4 cup carrot, cubed |
3/4 cup celery, coarsely chopped |
2 garlic cloves, minced |
3/4 cup dry white wine |
5 cups tomatoes, chopped (about 2 pounds) |
1 teaspoon dried basil |
1 teaspoon dried rosemary |
2 cups 1% low-fat milk |
1 (14 1/2 ounce) can fat-free chicken broth |
1 cup instant polenta, uncooked |
3/4 cup fresh gruyere cheese, grated |
1/4 teaspoon salt |
3 tablespoons fresh parsley, chopped |
2 teaspoons lemon rind, grated |
1 garlic clove, minced |
Directions:
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.
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