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12
medium chicken drumsticks (about 3 pounds)
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2
tablespoons all-purpose flour
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1/2
teaspoon salt
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1/4
teaspoon ground black pepper
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2
tablespoons olive oil
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1
cup chopped carrot
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1
cup chopped onion
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1
cup chopped celery
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6
cloves garlic, minced
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2
tablespoons quick-cooking tapioca
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1
8 ounce can tomato sauce
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1/2
cup dry white wine or chicken broth
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1/4
cup chicken broth
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1
teaspoon finely shredded lemon peel
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1
tablespoon lemon juice
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1
teaspoon dried thyme, crushed
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3
cups dried penne pasta
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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,
- Calories 407,
- Protein (gm) 33,
- Carbohydrate (gm) 42,
- Fat, total (gm) 9,
- Cholesterol (mg) 98,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 529,
- Percent Daily Values are based on a 2,000 calorie diet
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