Osso Buco-Style Chicken Thighs Recipe

Name: Osso Buco-Style Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 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 white wine; 5 cups tomatoes, chopped (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 chicken broth; 1 cup instant polenta, uncooked; 3/4 cup fresh gruyere cheese, grated; 1/4 teaspoon salt; Gremolata; 3 tablespoons fresh parsley, chopped; 2 teaspoons lemon rind, grated; 1 garlic clove, minced

Servings: persons

Chicken
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 white wine
5 cups tomatoes, chopped (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 chicken broth
1 cup instant polenta, uncooked
3/4 cup fresh gruyere cheese, grated
1/4 teaspoon salt
Gremolata
3 tablespoons fresh parsley, chopped
2 teaspoons lemon rind, grated
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 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.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Chicken, 1 tablespoon olive oil, divided, 6 chicken thighs, skinned (about 2 pounds), 3/4 teaspoon salt, divided, and more.

Yes, Osso Buco-Style Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Osso Buco-Style Chicken Thighs

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