homecook
New member
2 1/2 to 3 lbs. chicken pieces, skinned
3 c. sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1 6-ounce can tomato paste
1/4 c. dry red wine (such as Merlot)
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 c. hot cooked noodles
2 tbsp. finely shredded Parmesan cheese
In a 3 1/2-4-or 5-quart crockpot place
mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables. In a
bowl combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all.
Cover; cook on low setting for 7 to 8 hours or on high 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 noodles Sprinkle with Parmesan cheese.
Barb
3 c. sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1 6-ounce can tomato paste
1/4 c. dry red wine (such as Merlot)
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 c. hot cooked noodles
2 tbsp. finely shredded Parmesan cheese
In a 3 1/2-4-or 5-quart crockpot place
mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables. In a
bowl combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all.
Cover; cook on low setting for 7 to 8 hours or on high 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 noodles Sprinkle with Parmesan cheese.
Barb