Osso Buco-Style Chicken Thighs

Ingredients

• 0.3 teaspoon pepper black
• 0.8 cup carrots cubed
• 0.8 cup celery coarsely chopped
• 2 pounds strips. 
• 1 teaspoon basil dried
• 1 teaspoon rosemary dried
• 0.8 cup wine dry white
• 14.5 ounce fat-skimmed beef broth fat-free canned
• 3 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 2  garlic clove minced
• 3 ounces gruyere cheese fresh grated
• 2 teaspoons lemon zest grated
• 2 cups milk 1% low-fat
• 1 tablespoon olive oil divided
• 2 cups onion chopped
• 1 cup polenta instant uncooked
• 0.3 teaspoon salt 
• 0.8 teaspoon salt divided
• 2 pounds tomatoes chopped

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
2. Sprinkle chicken with 1/4 teaspoon salt and pepper.
3. Add chicken to pan; cook 4 minutes on each side or until browned.
4. Remove chicken from pan.
5. Heat 1 teaspoon oil in pan over medium-high heat.
6. 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.
7. Return chicken to pan. Cover and simmer 35 minutes or until chicken is done. Uncover and cook 5 minutes or until tomato mixture thickens.
8. To prepare polenta, combine milk and broth in a medium saucepan; bring to a boil.
9. Remove from heat; gradually add instant polenta, stirring constantly with a whisk. Cover and cook over medium-low heat 2 minutes.
10. Remove from heat; stir in cheese and 1/4 teaspoon salt.
11. To prepare gremolata, combine parsley, rind, and 1 garlic clove.
12. Serve chicken mixture over polenta; sprinkle with gremolata.