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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  • 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)
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.
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.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Prepare penne according to package directions. Drain well. Spoon chicken and sauce over pasta. If desired, garnish with snipped parsley. Makes 6 servings.

nutrition information

Per Serving: 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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