- 6
- 45 mins
- 45 mins
Ingredients
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 medium chicken drumsticks (about 3 pounds total), skinned
- 1 tablespoon olive oil
- 2 medium carrots, chopped (1 cup)
- 1 large onion, chopped (1 cup)
- 2 stalks celery, chopped (1 cup)
- 6 cloves garlic, minced
- 2 tablespoons quick-cooking tapioca
- 1 8 - ounce can tomato sauce
- 1/2 cup dry white wine or reduced-sodium chicken broth
- 1/4 cup reduced-sodium chicken broth
- 1 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme, crushed
- 3 cups hot cooked multigrain penne pasta
- Snipped fresh parsley (optional)
Preparation
Step 1
Place flour, salt, and pepper in a resealable plastic bag. Add chicken, a few pieces at time, shaking to coat. In a large skillet brown chicken, half at a time, in hot oil over medium heat about 10 minutes or until golden, turning once.
In a 4- to 5-quart slow cooker combine carrots, onion, celery, and garlic. Sprinkle with tapioca. Place chicken on top of vegetables. In a medium bowl stir together tomato sauce, wine, broth, lemon peel, lemon juice, and thyme; pour over all in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Serve chicken and sauce over hot cooked pasta. If desired, garnish with snipped parsley.
Servings Per Recipe: 6 PER SERVING: 345 cal., 7 g total fat (1 g sat. fat), 98 mg chol., 522 mg sodium, 33 g carb. (4 g fiber, 4 g sugars), 33 g pro.
Vegetables (d.e): 1; Starch (d.e): 1.5; Fat (d.e): 0.5; Lean Meat (d.e): 4;