1-Expel skin from chicken. Place flour, salt, and pepper in a resealable plastic sack. Include chicken, a couple of pieces at time, shaking to coat. In a 10-inch skillet, dark colored chicken, half at once, in hot oil over medium warmth around 10 minutes or until brilliant, turning once. Put aside.

2-In a 4-to 5-quart moderate cooker, join carrot, onion, celery, and garlic. Sprinkle with custard. Place chicken over vegetables. In a medium bowl, blend together tomato sauce, wine, stock, lemon peel, lemon juice, and thyme; pour over chicken in cooker.

3-Cover and cook on low-warm setting for 5 to 6 hours or on high-warm setting for 2-1/2 to 3 hours.

4-Get ready penne as per bundle bearings. Deplete well. Spoon chicken and sauce over pasta. In the event that coveted, decorate with clipped parsley. Makes 6 servings.


  • 12medium chicken drumsticks (about 3 pounds)
  • 2tablespoons all-purpose flour
  • 1/2teaspoon salt
  • 1/4teaspoon ground black pepper
  • 2tablespoons olive oil
  • 1cup chopped carrot
  • 1cup chopped onion
  • 1cup chopped celery
  • 6cloves garlic, minced
  • 2tablespoons quick-cooking tapioca
  • 18 ounce can tomato sauce
  • 1/2cup dry white wine or chicken broth
  • 1/4cup chicken broth
  • 1teaspoon finely shredded lemon peel
  • 1tablespoon lemon juice
  • 1teaspoon dried thyme, crushed
  • 3cups dried penne pasta
  • Snipped fresh parsley (optional)

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