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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
My husband has been asking me to make something with cornish hens and I just wasn’t sure what, thanks for solving the problem for me 🙂
These look amazing! My Mom has made cornish hens for dinner parties and they are always raved about! I love your recipe with the extra broth poured over the top, and I totally agree, 20 cloves of garlic you can never go wrong!
Mmmm garlic 🙂 Your little cornish hens are adorable. My mom used to slather a little molasses on her hens before baking them. It made a really delicious glaze.
I agree – so elegant and tasty. I’ve only made hens once or twice and always mean to pick them up again. This recipe sounds delicious!