Chicken Merlot with Mushrooms

2 1/2 to 3 lbs. meaty chichen pieces, skinned
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6- oz. can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 tbsp. quick-cooking tapioca
2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil crushed

2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 cups hot cooked noodles
2 tbsp. finely shredded Parmesan cheese

Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil. To serve, spoon chicken mushroom mixture, and sauce over hot cooked noddles. Sprinkle with Parmesan cheee. Makes 4 to 6 servings.

Prep time: 25 min.
Nutrition facts per serving: 469 calories; 12 g. total fat (3 g. saturated fat); 144 mg cholesterol, 468 mg sodium; 41 g carbohydrate; 5 g fiber, 46 g protein. Daily Values: 13% vitamin A; 37% vitamin C, 7% calcium, 35% iron.

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