Chicken Thigh Osso Buco With Creamy Polenta Recipes

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CHICKEN OSSO BUCO



Chicken Osso Buco image

A very tasty dish that can be frozen, without the gremolada. If you like a bit of chili feel free to put some in.

Provided by Latchy

Categories     Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 14

8 chicken thighs, cutlets (about 1.3kg)
1/4 cup plain flour
2 tablespoons olive oil
500 g leeks, sliced thickly
2 garlic cloves, crushed
2 tablespoons tomato paste
625 ml chicken stock
60 ml dry white wine
1 (400 g) can tomatoes
2 stalks trimmed celery, chopped coarsely
1 medium carrot, chopped coarsely
2 tablespoons finely grated fresh lemon rind
1/4 cup finely chopped fresh parsley
2 garlic cloves, crushed

Steps:

  • Remove and discard excess fat and skin from chicken.
  • Reserve 1 tablespoon of the flour; toss chicken in remaining flour, shake of excess.
  • Heat half the oil in a large pan; cook chicken in batches until browned.
  • Drain on paper towel.
  • Heat remaining oil in the same pan and cook the leek and garlic, stirring until the leek is soft.
  • Add the reserved flour and paste and cook stirring for about 1 minute.
  • Stir in the stock, wine and undrained chopped tomatoes; bring to boil.
  • Return the chicken to the pan and simmer covered for approximately.
  • 1-1/4 hours.
  • Add the celery and carrot, simmer uncovered, 20minutes until the vegetables are soft.
  • Just before serving sprinkle the gremolada over.
  • GREMOLADA: Combine rind, parsley and garlic in a small bowl and mix well.

Nutrition Facts : Calories 671.2, Fat 38.1, SaturatedFat 9.8, Cholesterol 162.7, Sodium 493.3, Carbohydrate 38.8, Fiber 5.3, Sugar 12.4, Protein 41

CHICKEN THIGH OSSO BUCCO



Chicken Thigh Osso Bucco image

An inexpensive alternative to the more pricey veal. The longer it cooks the richer the sauce gets. I've never cooked it in the crock pot but I suppose you could. My husband is not a fan of dark meat chicken but in this recipe you would think you were eating veal.

Provided by thistleridge

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 chicken thighs
1 medium onion
1 medium carrot
1 celery
2 garlic cloves
3/4 cup red wine
1 (16 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 teaspoon oregano
1 teaspoon rosemary
3 tablespoons parsley
1 tablespoon lemon zest
1 garlic clove

Steps:

  • Salt and pepper thighs and saute in 1T. olive oil.
  • Chop onion, carrot, celery and garlic into a fine mince.
  • Remove chicken thighs when brown on both sides.
  • Add veggies to pan and cook till soft.
  • Deglaze pan with red wine and reduce by half.
  • Add tomato sauce, diced tomatoes, oregano and rosemary.
  • Cook till bubbly then add thighs back to the pan.
  • Simmer 40-60 minutes.
  • Meanwhile combine chopped parsley, lemon zest and chopped garlic.
  • Before serving add the last 3 ingredients.

Nutrition Facts : Calories 337.6, Fat 19.5, SaturatedFat 5.4, Cholesterol 105.3, Sodium 514, Carbohydrate 11.5, Fiber 3, Sugar 6.9, Protein 23.9

OSSO BUCO-STYLE CHICKEN THIGHS



Osso Buco-Style Chicken Thighs image

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.

Provided by DailyInspiration

Categories     Chicken Thigh & Leg

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 20

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
2 cups 1% low-fat milk
1 (14 1/2 ounce) can fat-free chicken broth
1 cup instant polenta, uncooked
3/4 cup fresh gruyere cheese, grated
1/4 teaspoon salt
3 tablespoons fresh parsley, chopped
2 teaspoons lemon rind, grated
1 garlic clove, minced

Steps:

  • 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.
  • 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.
  • To prepare the gremolata; combine parsley, lemon rind and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.

Nutrition Facts : Calories 396.3, Fat 22.3, SaturatedFat 7.5, Cholesterol 97.9, Sodium 854.2, Carbohydrate 18.6, Fiber 3.7, Sugar 11.9, Protein 25.7

CHICKEN THIGH OSSO BUCO WITH CREAMY POLENTA



Chicken Thigh Osso Buco with Creamy Polenta image

Number Of Ingredients 3

8 pieces 8 chicken thighs (bone-in, skin on)
1/2 cup 1/2 cup all-purpose flour
2 salt and freshly ground black pepper

Steps:

  • Place the flour in a shallow plate and season with salt and pepper. Dredge the chicken thighs in the seasoned flour, shaking off the excess.
  • In a large Dutch oven over medium heat, add olive oil. Sear the chicken thighs until browned on both sides, browning in batches if necessary. Remove browned thighs to a plate.
  • Add the onion, carrot and celery, sauté until soft and translucent, about 5 minutes. Add 2 cloves minced garlic, cook until fragrant, about 1 more minute. Add tomato paste and allow to brown another minute or so. Add the meat back to the pan then add the wine, reduce by half. Tie the herbs together with a piece of kitchen twine and add to the pot. Pour in the chicken stock and bring to a boil. Reduce heat to low, cover and simmer 45 minutes until chicken is cooked through. Remove tied herbs and discard.
  • For the Polenta: In a large saucepan, bring 5 cups of water to a boil. Whisking, gradually add the cornmeal in a steady stream. Turn the heat down to medium and cook until thickened, whisking frequently about 10 minutes. Remove from the heat and stir in butter and cheese.
  • For the classic Gremolata: Chop together parsley, remaining garlic clove and lemon zest. Drizzle with a bit of olive oil, season with salt and pepper.
  • To serve: Spoon a bit of polenta on the plate, top with 2 chicken thighs, a spoonful of the cooking liquid and vegetables. Top with gremolata.
  • For Almond-Grapefruit Gremolata: Chop together parsley, garlic clove and grapefruit zest. Combine with almonds & season to taste.
  • For Roasted Garlic Mint Gremolata: Chop together parsley, mint & orange peel. Combine with roasted garlic & season to taste.

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