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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Nancy's Pantry
Servings: 6
1 tablespoon olive oil, divided
6 chicken thighs, skinned, about 2 pounds
¾ teaspoon salt, divided
¼ teaspoon black pepper
2 cups onions, chopped
¾ cup carrot, cubed
¾ cup celery, coarsely chopped
2 garlic cloves, minced
¾ cup dry white wine
5 cups tomatoes, chopped, about 2 pounds
1 teaspoon dried basil
1 teaspoon dried rosemary
For the Polenta:
2 cups 1% low-fat milk
1 (14 ½ ounce) can fat-free chicken broth
1 cup instant polenta, uncooked
¾ cup fresh gruyere cheese, grated
¼ teaspoon salt
For the Gremolata:
3 tablespoons fresh parsley, chopped
2 teaspoons lemon rind, grated
1 garlic clove, minced
To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with ¼ 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 ½ 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 ¼ teaspoons salt.
To prepare the gremolata; combine parsley, lemon rind and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.