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Ingredients
| chicken drumsticks: 12 drumsticks |
| all-purpose flour (unsifted): 2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| olive oil: 2 Tbl |
| carrots (chopped): 1 cup |
| celery (chopped): 1 cup |
| garlic: 6 cloves |
| tomato sauce: 8 oz |
| chicken broth: 1 cup |
| lemons (cut into sections): 1 tsp |
| dried thyme (ground): 1 tsp |
| pasta (penne): 3 oz |
Chicken osso buco
Credit: www.bhg.com
User rating:
-
Prep Time
45 min -
Cook Time
240 min -
Servings
6 serving(s)
Tags
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.