Makes 4 servings

Osso buco, Italian for veal shanks, are often cooked in a vegetable-flecked tomato sauce. The dish is served with a sprinkle of gremolata, a mix of parsley, lemon zest, and garlic that brightens the flavors. When applied to chicken thighs, you'll have an equally appealing meal. Serve over polenta or rice, along with a steamed green vegetable, such as green beans.

4 teaspoons olive oil, divided
8 chicken thighs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium onion, chopped
1 medium carrot, cut into 1/2-inch dice
1 large celery rib, cut into 1/2-inch dice
2 garlic cloves, minced
3/4 cup dry white wine
1 teaspoon dried basil
1 teaspoon dried rosemary
One 28-ounce can diced tomatoes in juice

Gremolata
3 tablespoons chopped fresh parsley
Grated zest of 1 lemon
1 garlic clove, minced

1. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Season the chicken with the salt and pepper. In batches without crowding, add skin-side down to the saucepan. Cook until the skin is browned, about 3 minutes, Turn the chicken and brown the other side, about 3 minutes. Transfer to the platter.
2. Pour off all but 1 tablespoon of the fat in the pan. Add the onion, carrot, celery, and garlic and cover. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the wine and bring to a boil, scraping up the bits in pan. Stir in the tomatoes with their juice, and the rosemary and basil. Return the chicken to the pan, nestling the pieces in the sauce, and bring to a boil.
3. Cover and reduce the heat to medium-low. Simmer until the chicken show no sign of pink when pierced at the bone with the tip of a sharp knife, about 40 minutes. During the last 5 minutes, uncover the pan to help reduce the juices.
4. Just before serving, make the gremolata by mixing the parsley, zest, and garlic. Serve chicken and sauce, sprinkling each serving with gremolata.