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Old 03-05-2009, 01:22 PM
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Default Crockpot Chicken Merlot w/Mushrooms

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
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Old 03-05-2009, 01:37 PM
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Default Re: Crockpot Chicken Merlot w/Mushrooms

Sounds tasty!! Have you made this before? Does the tapioca just hicken it?
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Old 03-05-2009, 01:43 PM
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Default Re: Crockpot Chicken Merlot w/Mushrooms

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Originally Posted by Deelady View Post
Sounds tasty!! Have you made this before? Does the tapioca just hicken it?
Yes, I've made it quite a few times...yes, the tapioca is used to thicken....but I sometimes forget to add and don't always have it on hand. It's no big deal, because I'll add a slurry of cornstarch and chicken broth after I take out the chicken if I want it thicker. Sometimes I just serve as is.

Barb
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Old 03-05-2009, 03:57 PM
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Default Re: Crockpot Chicken Merlot w/Mushrooms

Sounds great!
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Old 03-05-2009, 05:35 PM
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Default Re: Crockpot Chicken Merlot w/Mushrooms

Quote:
Originally Posted by homecook View Post
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
This sounds very much like coq au vin. Yummy!
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Old 03-05-2009, 05:59 PM
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Default Re: Crockpot Chicken Merlot w/Mushrooms

Sounds yummy. I've never used tapioca except for pudding-my fav.
Thanks, barb.
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Old 03-05-2009, 06:53 PM
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Default Re: Crockpot Chicken Merlot w/Mushrooms

I wonder if tapioca flour would be better than regular tapioca. Not sure I'd like the texture of the "pearls" in this....
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Old 03-06-2009, 02:47 PM
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Default Re: Crockpot Chicken Merlot w/Mushrooms

I never really noticed the "pearls". They sort of dissolve. I do make the slurry with cornstarch-chicken broth more often than not. I've never used tapioca flour.

Barb
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Old 05-02-2009, 12:55 AM
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Default Re: Crockpot Chicken Merlot w/Mushrooms

sounds good
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