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Title: Chicken Osso Buco-Style With Penne
Yield: 4 Servings

Ingredients

      8    chicken drumsticks
      4 ts all-purpose flour
      2 tb extra-virgin olive oil; plus
           -  add'l for pasta
      1    carrot; peeled & diced
      1    onion; diced
      1    st celery; diced
      8 cl garlic; chopped
      1 c  dry white wine; pref
           -chardonnay
      2 c  tomato sauce
      4 c  chicken stock
      1    zest & juice of 1 orange; or
      1    zest & juice of 1/2 lemon &
           -1/2 ora; + more if needed
      1    salt and freshly ground
           -black peppe; to taste
      1    bouquet garni w/1 thyme
           -sprig & 1 b
  1 1/2 c  dried penne pasta (to 2
           -cups)
      1    tomato; diced, for garnish
      1    chopped fresh parsley; for
           -garnish

Instructions

Preheat the oven to 325øF. Sprinkle the drumsticks with the flour to
coat lightly. Hedat the olive oil in a large, ovenproof saucepan over
medium heat. Add the drumsticks and saute until golden brown, about 2
minutes per side. Transfer the chicken to a plate with tongs and keep
warm.

Add the carrot, onion, celery and garlic to the saucepan and saute over
medium heat until lightly brown, about 3 minutes. Add the wine and
scrape any bits from the bottom of the pan. Return the chicken to the
pan. Add the tomato sauce, chicken stock, and orange zest and juice.
Season with salt and pepper. Drop the bouquet garni into the pan. Cook
in the oven for 20-30 minutes, covered, until the chicken is cooked
through. When done, the chicken should be opaque and the juices should
run clear when the meat is pricked with a fork.

While the chicken is cooking, bring a large pot of water to a boil. Add
the pasta and some salt and cook until al dente. Drain, toss lightly
with olive oil, and keep warm until ready to use.

Remove the chicken and the bouquet garni from the saucepan, stir the
sauce, and adjust the seasoning with salt and pepper. If desired, cook
the sauce a bit more over medium heat until reduced to a thicker
consistency.

To serve, place 1 cup of penne on each of 4 plates, place 2 drumsticks
on top and ladle over some of the sauce. Garnish with diced tomato and
chopped fresh parsley.

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NOTES : From HOME FOOD, 44 Great American Chefs Cook 160 Recipes On
Their Night Off, by Debbie Shore and Catherine Townsend, Copyright 1995
by Share Our Strength. ISBN # 0-517-59778-0 Published by Clarkson
Potter/Publishers, NYC

Posted at RecipeCafe 8/31/99

Contributor: Michel Richard, HOME FOODS

Preparation Time: 0:00

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