Osso Buco-Style Chicken Thighs

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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.

Yield: 6 servings (serving size: 3/4 cup polenta, 1 chicken thigh, 2/3 cup tomato mixture, and about 1 1/2 teaspoons gremolata)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • Chicken:
  • 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
  • Polenta:
  • 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 Gruyère cheese
  • 1/4 teaspoon salt
  • Gremolata:
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons grated lemon rind
  • 1 garlic clove, minced

Preparation

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

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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