Chicken Osso Buco

I might well put this over egg noodles instead of penne.

Servings: 6

12 medium chicken drumsticks (about 3 pounds)
2 T. all-purpose flour
1/2 t. salt
1/4 t. black pepper
2 T. olive oil
1 c. chopped carrot
1 c. chopped onion
1 c. chopped celery
6 cloves garlic, minced
1 1/2 T. Ultra-Gel or 2 T. quick-cooking tapioca
1 8-oz. can tomato sauce
3/4 c. chicken broth
1 t. finely shredded lemon peel
1 T. lemon juice
1 t. dried thyme, crushed
3 c. dried penne pasta (prepared and cooked)
Snipped fresh parsley (optional)

1. Remove skin from chicken. Mix flour, salt, and pepper in a resealable plastic bag. Add chicken, a few pieces at a time, shaking to coat. In a 10-inch skillet, brown the 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. If using tapioca, sprinkle tapioca over the vegetables. Place chicken on top of the vegetables.
3. In a medium bowl, stir together tomato sauce, chicken broth, lemon peel, lemon juice, and thyme. If using Ultra-Gel, add the Ultra-Gel and let thicken for a few minutes. Pour the sauce over the chicken in the cooker.
4. Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2-1/2 to 3 hours.
5. Prepare penne according to package directions. Drain well. Spoon chicken and sauce over pasta. If desired, garnish with parsley.