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Chicken Merlot with Mushrooms




Source of Recipe


ivillage






Recipe Introduction


This assembles quickly in the morning - simply set it to cook on low for an amazingly delicious dinner that evening.





List of Ingredients



• 2 ½ to 3 pounds boneless, skinless chicken thighs
  
• 12 ounces sliced fresh mushrooms
  
• 1 large onion, peeled and chopped
  
• 2 garlic cloves, peeled and minced
  
• ¾ cup low-sodium chicken broth or stock
  
• 1 (6-ounce) can of tomato paste
  
• ¼ cup Merlot, or any dry red wine, or additional chicken broth
  
• 2 tablespoons quick-cooking tapioca
  
• 2 tablespoons chopped fresh basil, or 1 ½ teaspoons dried
  
• 2 teaspoons granulated sugar
  
• ¼ teaspoon salt
  
• ¼ teaspoon freshly ground black pepper
  
• 2 cups cooked noodles
  
• 2 tablespoons freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
  






Instructions



1. Rinse the chicken, pat dry, and set aside.
   
2. Place the mushrooms, onion, and garlic in the insert of the slow cooker. Place the chicken pieces on top of the vegetables.
   
   
3. Combine the broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt, and pepper in a medium bowl. Pour the mixture over the chicken and vegetables.
   
   
4. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 ½ to 4 hours. If you are using fresh basil, stir it in after the chicken is cooked, shortly before serving. To serve, spoon the chicken, vegetables, and sauce over the cooked noodles. Sprinkle with Parmesan cheese.
   
   






Final Comments


Serving: 4