Osso Buco-style Chicken Thighs

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil, divided
• 6 chicken thighs, skinned (about 2 pounds)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 2 cups onions, chopped
• 3/4 cup carrot, cubed
• 3/4 cup celery, coarsely chopped
• 2 garlic cloves, minced
• 3/4 cup dry wine
• 5 cups tomatoes, chopped (about 2 pounds)
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 2 cups 1% low-fat milk
• 1 (14 1/2 ounce) can fat-free chicken broth
• 1 cup instant polenta, uncooked
• 3/4 cup fresh gruyere cheese, grated
• 1/4 teaspoon salt
• 3 tablespoons fresh parsley, chopped
• 2 teaspoons lemon rind, grated
• 1 garlic clove, minced

Recipe

• 1 to prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. sprinkle chicken with 1/4 teaspoons salt and pepper. add chicken to pan, cook 4 minutes on each side or until browned. remove chicken from pan. heat 1 teaspoons 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 teaspoons salt , tomato, basil, and rosemary, bring to a boil. cover, reduce heat to medium low and cook 15 minutes. return chicken to pan. cover and simmer 35 minutes or until chicken is done. uncover and cook 5 minutes or until tomato mixture thickens.
• 2 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 for 2 minutes. remove from heat; stir in cheese and 1/4 teaspoons salt.
• 3 to prepare the gremolata; combine parsley, lemon rind and 1 garlic clove. serve chicken mixture over polenta; sprinkle with gremolata.