Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
6 servings (serving size: 3/4 cup polenta, 1 chicken thigh, 2/3 cup tomato mixture, and about 1 1/2 teaspoons gremolata)

In this chicken version of traditional osso buco, chicken thighs are simmered in a heady tomato sauce, then sprinkled with zesty gremolata and served on a bed of Gruyère-laced polenta.

How to Make It

Step 1

To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan.

Step 2

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 1/2 teaspoon salt, tomato, basil, and rosemary; bring to a boil. Cover, reduce heat to medium-low, and cook 15 minutes.

Step 3

Return chicken to pan. Cover and simmer 35 minutes or until chicken is done. Uncover and cook 5 minutes or until tomato mixture thickens.

Step 4

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 1/4 teaspoon salt.

Step 5

To prepare gremolata, combine parsley, rind, and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.

Chef's Notes

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.

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