Chicken osso buco recipe

Ingredients

• 2 tbsp all-purpose flour
• ½ tsp salt
• ¼ tsp ground black pepper
• 12 medium chicken drumsticks, skinned (about 3 pounds total)
• 2 tbsp olive oil
• 1 cup chopped carrot
• 1 cup chopped onion
• 1 cup chopped celery
• 6 cloves garlic, minced
• 2 tbsp quick-cooking tapioca
• 1 (8-ounce) can tomato sauce
• ½ cup dry white wine or chicken broth
• ¼ cup chicken broth
• 1 tsp finely shredded lemon peel
• 1 tbsp lemon juice
• 1 tsp dried thyme, crushed
• 3 cups dried 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 10-inch 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 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 2½ to 3 hours.
4. Prepare pasta according to package directions. Drain well. Spoon chicken and sauce over pasta.