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.

• Ready In: 1 hr 45 mins
• Serves: 6

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 1/2ounce) 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

Directions

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.