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- 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)
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.
- 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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