CHICKEN OSSO BUCO
Steps:
- 1. Remove skin from chicken. Place flour in a plastic bag. Add chicken, a few pieces at time, shaking to coat. In a 10-inch skillet brown chicken in hot oil over medium heat about 5 minutes per side or until golden. Remove chicken; set aside. 2. Add carrots, onion, celery, and garlic to the skillet. Cook and stir for 4 to 5 minutes or until lightly browned, Carefully add wine to skillet, scraping up any browned bits. Stir in tomato sauce, the 1/4 cup chicken broth, the lemon peel, lemon juice, thyme, and bay leaf. 3. Return chicken to skillet. Bring mixture to boiling; reduce heat. Cover and simmer for 35 to 40 minutes more or until chicken is done (180 degree F). Discard thyme and bay leaf. Meanwhile, prepare penne according to package directions. Drain well. 4. To serve, spoon chicken and sauce over pasta. Garnish with snipped parsley, if desired.
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