Osso Buco-Style Chicken Thighs

Nice way to do chicken! I didn't make the polenta: a personal preference. I served with mashed potatoes and mustard greens. I used fresh tomatoes, fresh rosemary& a little dried because my plant is still growing. I used fresh oregano, dried basil, and a little thyme. 

I made this using fresh from the garden veggies, used basil pesto and boneless skinless thighs. Flavors were great, it was easy and rather quick to make. I will make this again in the NEAR future.

Prepared this recipe, substituting canned tomatoes for fresh (all I had on hand) and Gouda for the Gruyere.  Next time hope to be able to use fresh tomatoes.  And would probably debone the thighs before cooking, perhaps using cooking string for them to hold their shape.  It was a little awkward eating the dish with the bone in.  It was surprisingly easy to prepare, even with all the many steps and ingredients and the flavors were outstanding.  I would be happy to serve this to guests, and probably will.

I thought it was really good. I didn't rate it for a special occasion or outstanding. I think its awesome as a week night family meal in the fall. Made as directed. Wonderful combo of flavors.

Family couldn't get enough of this--easily 2 small thighs each so I would double the recipe next time. I made a few changes based on what I had on hand- used canned tomatoes but am willing to try fresh next time, used 4 three inch sprigs of fresh rosemary and used about 3 tablespoons of fresh basil. I served it with Cooks Illustrated basic (almost no stir) risotto recipe (instead of the polenta) and green beans. Excellent meal and my house smelled divine.

I really liked this, but my husband thought it was OK. I was surprised by how layered the flavors were, since its a very simple dish ingredient wise. Only changes I made was using Montreal chicken season on the chicken in addition to the salt and pepper. My husband doesn't like polenta, so I used mashed potatoes. I had a value pack of chicken thighs, so I had about 10 thighs simmering. I am looking forward to my lunch leftovers.

Family loved it, especially my grade school kids. I did cook more chicken thighs as mine were so small. Great flavor and I didn't make any changes to the recipe. With prep time figure between 1.5 hours to 2 hours of prep + cook time. Definitely a Sunday dinner kind of recipe!

I have eaten Osso Buco at many high end italian restaurants and I was really impressed with this dish. My husband and I are trying to leave out carbs in our diet so I did not make the polenta. The chicken was tender and delicious on its own, but the gremolata added an extra zing to the depth of flavors. I did sprinkle a little of the Gruyère cheese on top of the chicken but other than that, cooked as the recipe called for. Don't pass this one up!

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! ***EDIT 5/26/13*** I made this again with fresh ingredients across the board... DEFINITELY makes a difference!!! Worth the work to cut up the tomatoes. Yum!!

This was absolutely delicious. I didn't use instant polenta. Made polenta (bob's red mill) and used the instructions on the box and added the cheese in at the end. It would outstanding, especially the osso buco. Definitely plan on making again.

The polenta was incredibly creamy and delicious. Loved the bite of the raw garlic/lemon rind in the gremolata - an unexpected flavor. A very hearty, wonderfully Italian dinner.

Great recipe, although I modified it a bit. I added 3 small zucchini squash, about one cup chopped; and I added half of a red bell pepper left over in my fridge. Note: I bought early girl tomatoes and most of the vegetables from the local farmers market in Northern California on July 10th. Of course it was awesome! I modified the polenta too. I used an old standby recipe I use for polenta: 8 cups water, 2 1/2 cups polenta corn meal, 3/4 tsp salt, 1 cup of grated fontina cheese (stirred in after the polenta was set). I didn't prepare the gremolata this time, but will next time. Oh, and I added fresh basil and rosemary from my garden.

This was just okay for me. It was the first time I have had polenta. Wasn't that crazy about the polenta. I followed the recipe exactly. To me the dish was missing something. I'm not sure exactly what. My husband liked it. He just added more salt.

Great mix of flavors. Gremolata goes a long way, can be overpowering if you put too much on. Prepared polenta in the chub pack worked well...nice shortcut. Things I'd do different are more Gruyere in the polenta, bone in thighs.

This was flavorful but next time I'll add some oregano for a bit more flavor. Rather then making polenta I fixed whole grain pasta instead. To get 6 servings you need 12 not six thighs. One thigh is just too small a portion of meat.

This was good, although I probably won't make it again. It wasn't quite as flavorful as I expected. I thought I had rosemary, but I didn't, so I used thyme instead. I made the gremolata, but forgot to use it. I do prefer breasts, but I wanted to make something with dark meat for my dad. He seemed to like it more than I did. I did like the polenta. I might make that again.

Fantastic! I followed the recipe exactly and it turned out beautifully. The gremalota really made it into something special. Can't wait to have this again.

Made according to the recipe, except used a combo of aged provolone and asiago in the polenta (bits and bobs I had leftover). Delicious - will definitely make this again. Served with broccoli rabe.

This was excellent and comforting for a cold, rainy night. Served w/ baby green beans that I topped off with a little of the sauce. The gremolata kicked up the flavor and made it outstanding.

Delicious! I substituted 28 oz. can of diced tomatoes for fresh and grated parmesan for guyere. Husband loved it! Don't skip the gremolata--adds a wonderful fresh, unexpected taste.

This is really yummy. It's worth the work.