Serve up Clinton’s easy-to-make Italian specialty pronto!
CHICKEN THIGH OSSO BUCO WITH CREAMY POLENTA
8 chicken thighs (bone-in, skin on)
1/2 cup all-purpose flour
salt and freshly ground black pepper
1 onion (diced)
1 carrot (peeled, diced)
1 stalk celery (diced)
2 cloves garlic (minced)
1 tablespoon tomato paste
1 cup white wine
2 cups chicken stock
1 sprig rosemary
3 sprigs thyme
1 cup yellow cornmeal
1 teaspoon salt
3 tablespoons butter
2 tablespoons parmesan cheese (grated)
FOR CLASSIC GREMOLATA
1/4 cup parsley (finely chopped)
1 clove garlic (minced)
1 lemon (zested)
FOR ALMOND-GRAPEFRUIT GREMOLATA
2 tablespoons almonds (toasted and chopped)
3 tablespoons parsley (chopped)
1 teaspoon grapefruit zest (minced)
1 small garlic clove (pressed or finely minced)
FOR ROASTED GARLIC MINT GREMOLATA
1/4 cup parsley (chopped)
1/4 cup mint leaves (thinly sliced)
1 tablespoon roasted garlic
1 tablespoon orange peel (minced)
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.
– Use any cut of bone-in chicken for this quick recipe