Meaty chicken legs, rather than veal shanks, are braised in a tomato sauce, then sprinkled with gremolata—a zesty blend of chopped herbs, fresh garlic, and lemon zest. Creamy polenta is an ideal accompaniment to this favorite Italian fall one-dish supper that’s lovely for an intimate dinner party.


  1. To prepare chicken, heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 6 minutes, turning once, until browned. Remove chicken to a plate.

  2. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, carrot, celery, and 2 cloves of chopped garlic. Cover and cook 5 minutes or until just tender, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Stir in remaining 1/2 teaspoon salt, tomatoes, Italian seasoning and fennel seed; bring to a boil. Cover; reduce heat to medium-low and simmer 15 minutes.

  3. Return chicken to pan. Cover; simmer 35 minutes or until chicken is no longer pink in center. Cook to internal temp of 165°F. Uncover; simmer 5 minutes or until tomato sauce thickens.

  4. Meanwhile, for polenta combine milk and broth in medium saucepan. Bring to a boil. Remove from heat; gradually whisk in instant polenta, stirring constantly. Cover and cook over medium-low heat 2 minutes. Remove from heat; stir in cheese and 1/4 teaspoon salt.

  5. To make gremolata mix parsley, zest, and garlic. Serve chicken and sauce over polenta; sprinkle with gremolata.


Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Chicken Drumsticks.

Nutritional values may change if you choose to substitute another chicken product.