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    Osso Buco-Style Chicken Thighs

    Source of Recipe

    Cooking Light-10/02

    List of 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 cloves garlic, 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-fee, less-sodium chicken broth
    • 1 cup uncooked instant polenta
    • 3/4 cup (3 ounce) grated Gruyere cheese
    • 1/4 teaspoon salt
    • Gremolata:
    • 3 tablespoons chopped fresh parsley
    • 2 teaspoons grated lemon rind
    • 1 clove garlic, minced


    1. To prepare the 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 hwat 2 minutes. Remove from heat; stir in cheese and 1/4 teaspoon salt.

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

    6. Yield: 6 servings (serving size: 3/4 cup polenta, 1 chicken thigh, 2/3 cup tomato mixture and about 1 1/2 teaspoons gremolata). 412 cal, 13.4g fat, 33.6g pro, 40.8g carb, 6.9g fiber, 108mg chol, 3.5mg iron, 763mg sod, 314mg calc.




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