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Crockpot Chicken Osso Buco
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Richard Lee Holbert
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Jun 12, 2009 06:28 PDT
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Crockpot Chicken Osso Buco
Prep: 45 minutes Cook: 5 to 6 hours (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 crockpot, 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 crockpot.
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
Calories 407, Total Fat (g) 9, Saturated Fat (g) 2, Cholesterol (mg) 98,
Sodium (mg) 529, Carbohydrate (g) 42, Fiber (g) 3, Protein (g) 33
Source : Better Homes And Gardens
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