Osso Buco-Style Chicken Thighs

To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

Sprinkle chicken with 1/4 teaspoon salt and pepper.

Add chicken to pan; cook 4 minutes on each side or until browned.

Remove chicken from pan.

Heat 1 teaspoon 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 1/2 teaspoon 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 2 minutes.

Remove from heat; stir in cheese and 1/4 teaspoon salt.

To prepare gremolata, combine parsley, rind, and 1 garlic clove.

Serve chicken mixture over polenta; sprinkle with gremolata.