Osso Buco-Style Chicken Thighs

Osso Buco-Style Chicken Thighs
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon black pepper
  • 2 cups 1% low-fat milk
  • 6 chicken thighs (about 2 pounds), skinned
  • 1 teaspoon dried basil
  • ¾ cup dry white wine
  • ¾ teaspoon salt, divided
  • 2 garlic cloves, minced
  • + 32 more ingredients
    • 2 teaspoons grated lemon rind
    • 6 chicken thighs (about 2 pounds), skinned
    • ¾ cup cubed carrot
    • ¼ teaspoon salt
    • 1 tablespoon olive oil, divided
    • Chicken:
    • Chicken:
    • 1 cup uncooked instant polenta
    • 2 cups chopped onion
    • 2 teaspoons grated lemon rind
    • 5 cups chopped tomato (about 2 pounds)
    • 2 garlic cloves, minced
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¾ cup (3 ounces) grated fresh Gruyère cheese
    • ¾ cup coarsely chopped celery
    • 1 teaspoon dried basil
    • 1 garlic clove, minced
    • 1 teaspoon dried rosemary
    • 3 tablespoons chopped fresh parsley
    • ¾ cup dry white wine
    • ¾ teaspoon salt, divided
    • 1 garlic clove, minced
    • 3 tablespoons chopped fresh parsley
    • 1 tablespoon olive oil, divided
    • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
    • ¾ cup (3 ounces) grated fresh Gruyère cheese
    • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
    • Gremolata:
    • Polenta:
    • Gremolata:
    • Polenta:

To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Heat 1 teaspoon oil in pan over medium-high heat. Add onion, c...

View full recipe at My Recipes

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