Serves: 4Prep Time: 15 minutesCook Time: 40 minutes
CLINTON: The question that I get asked the most on The Chew is, “How do I get a delicious dinner on the table quickly?” I hear you, and I know how important time is to everyone. So I created this dish based on a classic Italian staple, osso buco. Now traditionally, osso buco is made with veal, which is pretty expensive and takes hours and hours to make. My chicken version takes a quarter of the time and is easy enough to make any night of the week. It’s really something that the whole family will love, and you can have this dinner on the table in just around 40 minutes. Not bad, huh?
8 chicken thighs (bone-in, skin on)
½ cup all-purpose flour
Salt and freshly ground black pepper
2 tablespoons olive oil
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
FOR THE POLENTA:
1 cup yellow cornmeal
1 teaspoon salt
3 teaspoons butter
2 tablespoons Parmesan cheese, grated
FOR THE CLASSIC GREMOLATA:
¼ cup parsley, finely chopped
1 clove garlic, minced
1 lemon, zested
1 tablespoon olive oil
FOR THE CHICKEN:
1. Place the flour on a shallow plate and season with salt and pepper. Dredge the chicken thighs in the seasoned flour, shaking off the excess.
2. In a large Dutch oven over medium heat, add olive oil. Sear the chicken thighs until browned on both sides, about 3 minutes per side, browning in batches if necessary. Remove the browned thighs to a plate.
3. Add the onion, carrot, and celery, and sauté until soft and translucent, about 5 minutes. Add 2 cloves minced garlic, and cook until fragrant, about 1 more minute.
4. Add tomato paste and allow to brown another minute or so. Add the meat back to the pan, then add the wine and reduce by half. Tie the herbs together with a piece of kitchen twine and place in the pot. Pour in the chicken stock and bring to a boil. Reduce heat to low, then cover and simmer 40 minutes until chicken is cooked through. Remove tied herbs and discard.
FOR THE POLENTA:
5. 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 for about 10 minutes. Remove from the heat and stir in the butter and cheese.
FOR THE CLASSIC GREMOLATA:
6. Chop together parsley, remaining garlic clove, and lemon zest. Drizzle with olive oil, and season with salt and pepper.
TO SERVE:
7. Spoon a bit of polenta on the plate, and top with 2 chicken thighs, a spoonful of the cooking liquid, and vegetables. Top with gremolata.
TIP: Listen up, if you want Clinton’s delicious chicken osso buco on the table even faster, use boneless chicken thighs. They will cut your cook time in half.—Michael
