Osso Buco-Style Chicken Thighs
A Chicken thighs are simmered in a heady tomato sauce, then
sprinkled with zesty gremolata and served
on a bed of Gruyere-laced polenta. 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.
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 Gruyere cheese
1/4 teaspoon salt
GREMOLATA:
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon rind
1 garlic clove, minced
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 min-
utes 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.
Yield: 6 servings (serving size: 3/4. cup polenta, 1 chicken thigh,
cup tomato mixture, and about 1 1/2 teaspoons gremolata).
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