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Ingredients
- 12 medium chicken drumsticks (about 3 pounds)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup chopped carrot
- 1 cup chopped onion
- 1 cup chopped celery
- 6 cloves garlic, minced
- 2 tablespoons quick-cooking tapioca
- 1 8 ounce can tomato sauce
- 1/2 cup dry white wine or chicken broth
- 1/4 cup chicken broth
- 1 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme, crushed
- 3 cups dried penne pasta
- Snipped fresh parsley (optional)
Details
Servings 6
Preparation
Step 1
1. Remove skin from chicken. Place flour, salt, and pepper in a resealable plastic bag. Add chicken, a few pieces at time, shaking to coat. In a 10-inch skillet, brown chicken, half at a time, in hot oil over medium heat about 10 minutes or until golden, turning once. Set aside.
2. In a 4- to 5-quart slow cooker, combine carrot, 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 chicken in cooker.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
4. Prepare penne according to package directions. Drain well. Spoon chicken and sauce over pasta. If desired, garnish with snipped parsley. Makes 6 servings.
Nutrition Facts (Chicken Osso Buco) Servings Per Recipe 6,
cal. (kcal) 407,
Fat, total (g) 9,
chol. (mg) 98,
sat. fat (g) 2,
carb. (g) 42,
fiber (g) 3,
pro. (g) 33,
sodium (mg) 529,
Percent Daily Values are based on a 2,000 calorie diet
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