Monday, May 26, 2008

Chicken Merlot with Mushrooms

Chicken Merlot with Mushrooms
From: Dolores Reborn

I served it with buttered noodles and broccoli/corn medley.

8 oz mushrooms, sliced
1 onion, chopped
3 cloves garlic, minced
2 lbs boneless skinless chicken (I used thighs and breasts together)
1 6 oz can tomato paste
3/4 c chicken stock
1/4 cup Merlot (or other red wine, or more chicken stock)
2 tablespoons quick-cooking tapioca (this was interesting - it thickened the sauce quite nicely)
2 teaspoons sugar
2 teaspoons dried basil
salt and pepper

Place the mushrooms, onions and garlic in the slow cooker. Top with chicken pieces. In a bowl, combine remaining ingredients. Pour over the chicken. Cook 5-6 hours on low. (I'm sure it would be fine if cooked longer.)

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