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 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 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.