Chicken Osso Buco

Although osso buco usually features veal shanks, the chicken drumsticks used in this recipe make a tasty substitute.

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13 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
45 mins
Cook:
5 hrs to 6 hrs (low) 2-1/2 to 3 hours (high)
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Chicken Osso Buco

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 celery
6
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
tablespoon lemon juice
1
teaspoon dried thyme, crushed
3
cups dried penne pasta
 
Snipped fresh parsley (optional)

Directions

  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)
    Per serving:
  • 407 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 98 mg chol.,
  • 529 mg sodium,
  • 42 g carb.,
  • 3 g fiber,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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