Chicken Osso Buco

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


Chicken Osso Buco

by 5  people


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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 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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