Harvest Chicken With Walnut Gremolata

• 1 medium butternut squash (about 3 pounds), peeled and cubed
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup white wine or additional reduced-sodium chicken broth
• 1 garlic clove, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon coarsely ground pepper, divided
• 1/4 cup all-purpose flour
• 1 teaspoon seasoned salt
• 6 chicken drumsticks, skin removed
• 1 cup uncooked orzo pasta
• 2 tablespoons finely chopped walnuts
• 2 tablespoons minced fresh parsley
• 1 garlic clove, minced
• 1 teaspoon grated lemon peel

1. In a 5-qt. slow cooker, combine the squash, tomatoes, onion, celery, broth, wine, garlic, Italian seasoning and 1/8 teaspoon pepper.
2. In a large resealable plastic bag, combine the flour, seasoned salt and remaining pepper. Add chicken, a few pieces at a time, and shake to coat. Place chicken on top of vegetables. Cover and cook on low for 5 hours or until a meat is tender. Remove chicken and keep warm.
3. Stir orzo into vegetable mixture; cover and cook 15-20 minutes longer or until orzo is tender. Meanwhile, combine gremolata ingredients.
4. Transfer vegetable mixture to a serving platter; top with chicken. Sprinkle with gremolata.

butternut squash, tomatoes, onion, celery, chicken broth, white wine, garlic, italian seasoning, ground pepper, allpurpose, salt, chicken, orzo pasta, walnuts, parsley, garlic

Taken from www.tasteofhome.com/recipes/harvest-chicken-with-walnut-gremolata/ (may not work)