Chicken Merlot With Mushrooms
2 1/2 to 3 lbs meaty chicken pieces, skinned
3 cup sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6-ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth (I used broth)
2 Tbsp quick-cooking tapioca
2 Tbsp snipped fresh basil or 1 1/2 tsp dried basil, crushed (I used dried)
2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
2 cup hot cooked noodles
2 Tbsp finely shredded Parmesan cheese (I used the kind in a shaker)
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 noodles
Sprinkle with Parmesan cheese. 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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