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Chicken Osso Buco

Makes: 6 servings
Prep 45 mins Cook 5 hrs to 6 hrs  (low) 2-1/2 to 3 hours (high)
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 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)
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)
  • 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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