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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)

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)

  • Per serving:
  • 407 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 98 mg chol. ,
  • 529 mg sodium ,
  • 42 g carb. ,
  • 3 g fiber ,
  • 33 g pro.

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