10-01-2004, 07:04 PM
Prep: 15 min, Cook: 4:00. [ul] [li]3 cups fresh mushrooms, sliced [li]1 onion, chopped [li]2 cloves garlic, minced [li]3 lbs. skinless chicken pieces, breasts, thighs, drumsticks, rinsed [li]3/4 cup chicken stock [li]6 ounces tomato paste [li]1/4 cup dry red wine, such as Merlot, or chicken stock [li]2 Tbs. quick cooking tapioca [li]2 tsp. sugar [li]1-1/2 tsp. dried basil, crushed, or 2 Tbs. fresh, snipped [li]2 cups cooked noodles [li]2 Tbs. grated Parmesan cheese[/li][/ul]
Combine first 3 ingredients and salt and pepper to taste in a 3-1/2 - 5 quart slow cooker. Arrange chicken pieces over vegetables. Combine stock next 4 ingredients and salt and pepper to taste in a bowl. Add dried basil if using. Pour over chicken. Cover and cook on low 7-8 hours or on high about 4 hours. Stir in fresh basil now if using. Serve noodles, sprinkled with parmesan cheese.
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
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Combine first 3 ingredients and salt and pepper to taste in a 3-1/2 - 5 quart slow cooker. Arrange chicken pieces over vegetables. Combine stock next 4 ingredients and salt and pepper to taste in a bowl. Add dried basil if using. Pour over chicken. Cover and cook on low 7-8 hours or on high about 4 hours. Stir in fresh basil now if using. Serve noodles, sprinkled with parmesan cheese.
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
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