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osso buco style chicken thighs


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.


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  1. To prepare chicken
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat
  3. Sprinkle chicken with 1 / 4 teaspoons salt and pepper
  4. Add chicken to pan
  5. Cook 4 minutes on each side or until browned
  6. Remove chicken from pan
  7. Heat 1 teaspoons oil in pan over medium-high heat
  8. Add onion
  9. Carrot
  10. Celery and 2 garlic cloves
  11. Cover and cook 5 minutes or until tender
  12. Stirring occasionally
  13. Stir in wine
  14. Scraping pan to loosen browned bits
  15. Stir in 1 / 2 teaspoons salt
  16. Tomato
  17. Basil
  18. And rosemary
  19. Bring to a boil
  20. Cover
  21. Reduce heat to medium low and cook 15 minutes
  22. Return chicken to pan
  23. Cover and simmer 35 minutes or until chicken is done
  24. Uncover and cook 5 minutes or until tomato mixture thickens
  25. To prepare polenta
  26. Combine milk and broth in a medium saucepan
  27. Bring to a boil
  28. Remove from heat
  29. Gradually add instant polenta
  30. Stirring constantly with a whisk
  31. Cover and cook over medium-low heat for 2 minutes
  32. Remove from heat
  33. Stir in cheese and 1 / 4 teaspoons salt
  34. To prepare the gremolata
  35. Combine parsley
  36. Lemon rind and 1 garlic clove
  37. Serve chicken mixture over polenta
  38. Sprinkle with gremolata

Step 25

Total Time in Minute 105

Ingredients Count 19

cooking osso buco style chicken thighs

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Olive oil

Chicken thighs


Black pepper




Garlic cloves

Dry white wine


Dried basil

Dried rosemary

1% low-fat milk

Fat-free chicken broth

Instant polenta

Gruyere cheese

Fresh parsley

Lemon rind

Garlic clove

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