Quick Chicken Osso Buco with Lemon Gremolata and Creamy Polenta

Method

1. Step 1: Pat the chicken thighs dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Finely chop the onion, carrot, and celery. Mince 2 garlic cloves for the braise and set aside 1 clove for the gremolata. Zest the lemon and chop the parsley for the gremolata; combine in a small bowl and refrigerate until serving.

2. Step 2: Heat olive oil in a Dutch oven or heavy pot over medium-high heat. When the oil shimmers, add the chicken thighs in a single layer. Sear for 4–5 minutes per side until deeply golden brown. You should hear a steady sizzle. Transfer the chicken to a plate; it will not be cooked through yet.

3. Step 3: Reduce heat to medium. Add the onion, carrot, and celery to the pot. Cook for 5 minutes, stirring occasionally, until softened and translucent. Scrape up the browned bits (fond) from the bottom. Add the 2 minced garlic cloves and tomato paste; cook for 1 minute until fragrant and the paste darkens slightly.

4. Step 4: Pour in the white wine and simmer for 2 minutes, scraping the bottom of the pot to dissolve the fond. Add the diced tomatoes, chicken broth, dried oregano, and bay leaf. Return the chicken and any accumulated juices to the pot. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 20–25 minutes, or until the chicken reaches an internal temperature of 75°C (167°F) and the sauce has thickened slightly.

5. Step 5: While the chicken braises, make the polenta. In a medium saucepan, bring 4 cups water to a boil. Add a pinch of salt. Slowly whisk in the dry polenta. Reduce heat to low and cook, stirring frequently, for 15–20 minutes until thick and creamy. If using instant polenta, follow package timing. Keep warm.

6. Step 6: Remove the bay leaf from the braise. Taste the sauce and adjust salt if needed. To serve, spoon creamy polenta into shallow bowls. Top with chicken thighs and generous spoonfuls of the tomato-wine sauce. Sprinkle the lemon-parsley gremolata over the top. Serve immediately.