Ingredients:

  • 8 boneless, skinless chicken thighs (about 1.2kg / 2.6 lbs)
  • 2 tablespoons all-purpose flour (plus more for dredging), (25g)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc), (240ml)
  • 1 cup chicken broth (low sodium) (240ml)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 lemon, zest and juice
  • Fresh parsley, chopped (for garnish)
  • Gremolata (optional, for garnish: lemon zest, parsley, garlic)
  • 4 cups chicken broth (low sodium), (950ml)
  • 1 cup quick-cooking polenta (150g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 4 tablespoons unsalted butter (60g)
  • Salt and pepper to taste

Instructions:

  1. Season chicken thighs with salt and pepper. Dredge lightly in flour, shaking off excess.
  2. Heat olive oil in Dutch oven or skillet over medium-high heat. Sear chicken thighs in batches until golden brown on both sides. Remove from pot and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. Pour in white wine and deglaze the pot, scraping up any browned bits. Add crushed tomatoes, chicken broth, oregano, thyme, and bay leaf. Bring to a simmer.
  5. Return chicken thighs to the pot, nestling them into the sauce. Cover and braise in a preheated oven at 325°F (160°C) for 1 hour, or until chicken is fall-off-the-bone tender. If not cooking in the oven, simmer over low heat on the stovetop for the same amount of time. This is Clinton Kelly's Chicken Thigh Osso version.
  6. While the chicken is braising, bring chicken broth to a boil in a medium saucepan. Whisk in polenta gradually and reduce heat to low. Cook, stirring constantly, until polenta is thickened and creamy, about 5-7 minutes.
  7. Stir in Parmesan cheese and butter until melted and smooth. Season with salt and pepper to taste.
  8. Remove bay leaf from the braising sauce. Stir in lemon zest and juice. Adjust seasoning as needed.
  9. Spoon creamy polenta onto plates. Top with braised chicken thighs and generous spoonfuls of sauce. Garnish with fresh parsley and/or gremolata (if using).