Osso Bucco Style Chicken

As I mentioned the other day, we like to pick out new recipes to try each week. Hubby always amazes me with his choices. He usually picks something rather complicated with at least 10 ingredients. I always shoot for quick and easy…


This Osso Buco style chicken was well worth the effort that Hubby put into it! I offered to help and he didn’t take me up on it, but after reading the recipe, it definitely requires a bit of chopping and multiple pots/pans getting dirty.

Hubby didn’t take the skin off the chicken which would definitely help to lighten this dish up, but I didn’t mind. It’s freaking delicious. The polenta really pulls the flavors of the sauce and chicken together. And the gremolata gives a nice splash of citrus to the dish.


We thouroughly enjoyed this recipe (including the leftovers the next day for lunch) and plan to make it again soon.

One Year Ago: Chipster Topped Brownies
Two Years Ago: Rum Punch Cupcakes

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Osso Buco Style Chicken

Yield: 6

Ingredients:

For the Chicken
1 Tbsp olive oil, divided
6 chicken thighs (about 2 pounds)
3/4 tsp salt, divided
1/4 tsp black pepper
2 cups chopped onion
3/4 cup cubed carrot
3/4 cup coarsely chopped celery
2 garlic cloves, minced
3/4 cup dry white wine
5 cups chopped tomato (about 2 pounds)
1 tsp dried basil
1 tsp dried rosemary

For the Polenta
2 cups 1% low-fat milk
2 cups chicken broth
1 cup uncooked instant polenta
3/4 cup (3 ounces) grated fresh Gruyère cheese
1/4 teaspoon salt

For the Gremolata
3 Tbsp chopped fresh parsley
2 tsp grated lemon rind
1 garlic clove, minced

Directions:

For the 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, 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 teaspoon 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.

For the 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 2 minutes. Remove from heat; stir in cheese and 1/4 teaspoon salt.

For the Gremolata
Combine parsley, rind, and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.

Recipe from Cooking Light

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7 Responses to “Osso Bucco Style Chicken”

  1. #
    1
    Justin — July 14, 2010 at 5:51 pm

    if looks are anything, this looks REALLY good

  2. #
    2
    newlywed — July 14, 2010 at 9:14 pm

    I agree — this looks great! Do you mind me asking how long it took to prepare?

  3. #
    3
    Jen — July 14, 2010 at 9:19 pm

    newlywed – I think this took Hubby a little over an hour to make. But you could def chop all the veggies ahead of time and make the gremolata in advance as well. That would help cut down the time for sure.

  4. #
    4
    Cara — July 15, 2010 at 1:46 am

    I love osso bucco and I really like the idea of this lightened version. Yum!

  5. #
    5
    biz319 — July 15, 2010 at 2:41 pm

    I love gremolata’s – they really make a dish pop! I did a walnut, lemon zest and cilantro to top a celery root soup – it made the soup!

    http://biz319.wordpress.com/2010/02/14/happy-v-day-old-stoppin-grounds-and-bsi-lemon-zest/

  6. #
    6
    marla {Family Fresh Cooking} — July 15, 2010 at 11:45 pm

    Jen, your Osso Buco Chicken looks fresh and super delicious! Wish I had some for dinner tonight :)

  7. #
    7
    Mrs Happy Homemaker — July 16, 2010 at 2:59 am

    That looks yummy!! I might have to try that one.

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