Chicken Osso Buco Recipe

Ingredients

• 2 tbsp flour
• ½ tsp salt
• ½ tsp black pepper
• 12 medium chicken drumsticks (about 3 lb total), skinned
• 1 tbsp olive oil
• 2 medium carrots, chopped
• 1 large onion, chopped (1 cup)
• 2 stalks celery, chopped (1 cup)
• 6 cloves garlic, minced
• 2 tbsp quick-cooking tapioca
• 8 oz can tomato sauce
• ½ cup dry white wine or reduced-sodium chicken broth
• ¼ cup reduced-sodium chicken broth
• 1 tsp finely shredded lemon peel
• 1 tbsp lemon juice
• 1 tsp dried thyme, crushed
• 3 cups hot cooked multigrain penne pasta

1. Place flour, salt, and black pepper in a resealable plastic bag. Add chicken, a few pieces at time, shaking to coat. In a large skillet brown chicken, half at a time, in hot oil over medium heat about 10 minutes or until golden, turning once.
2. In a 4- to 5-quart slow cooker combine carrots, 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 all in cooker.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-½ to 3 hours.
4. Serve chicken and sauce over hot cooked pasta.