Osso Buco-Style Chicken Thighs

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.