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Chicken Merlot with Mushrooms
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2-1/2 to 3 lbs. meaty chicken pieces, skinned
3 cups 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 tbl. quick-cooking tapioca
2 tbl. 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 tbl. 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 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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