Chicken Osso Buco

Place flour, salt and pepper in a resealable plastic bag. Add chicken, a few pieces at time, shaking to coat. In a large skillet brown chicken, half at a time, in hot oil over medium heat about 10 minutes or until golden, turning once.

In a 4- to 5-quart slow cooker combine carrots, onion, celery and garlic (see Tip). 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 all 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.

Serve chicken and sauce over hot cooked pasta. If desired, garnish with snipped parsley.