from cooking light magazine. 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.
#Weeknight #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #North-american #Main-dish #Eggs-dairy #Poultry #Vegetables #American #Easy #European #Diabetic #Dinner-party #Holiday-event #Italian #Cheese #Chicken #Dietary #Meat #Chicken-thighs-legs #3-steps-or-less #4-hours-or-less
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