This was absolutely delightful. This was delicious on its own, but the gremolata added a seriously zing to the depth of flavors and it countered the richness of the polenta, making a perfectly balanced meal. The only change I made was to use canned tomatoes (3 cans of no-salt diced) because I had a serious overstock of them and needed to use them. Next time, I think I'll use fresh all across the board (tomatoes and herbs) and maybe try a whole chicken and see how that works out. My entire family went back for seconds; this is definitely going into our regular rotation!
Osso Buco-Style Chicken Thighs
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.
More From Cooking Light
- Calories: 412
- Calories from fat: 29%
- Fat: 13.4g
- Saturated fat: 4.8g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 2.2g
- Protein: 33.6g
- Carbohydrate: 40.8g
- Fiber: 6.9g
- Cholesterol: 108mg
- Iron: 3.5mg
- Sodium: 763mg
- Calcium: 314mg
- 1 tablespoon olive oil, divided
- 6 chicken thighs (about 2 pounds), skinned
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 2 cups chopped onion
- 3/4 cup cubed carrot
- 3/4 cup coarsely chopped celery
- 2 garlic cloves, minced
- 3/4 cup dry white wine
- 5 cups chopped tomato (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, less-sodium chicken broth
- 1 cup uncooked instant polenta
- 3/4 cup (3 ounces) grated fresh GruyÃ¨re cheese
- 1/4 teaspoon salt
- 3 tablespoons chopped fresh parsley
- 2 teaspoons grated lemon rind
- 1 garlic clove, minced
- 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.
- 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.
- 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 1/4 teaspoon salt.
- To prepare gremolata, combine parsley, rind, and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.
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.
Only you will be able to view, print, and edit this note.Add Note