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Ingredients: 2 1/2 to 3 lbs. meaty chicken pieces, skinned 3 c. sliced fresh mushrooms 1 large onion, chopped 2 cloves garlic, minced 3/4 c. chicken broth 1 6-ounce can tomato paste 1/4 c. dry red wine (such as Merlot) 2 tbsp. quick-cooking tapioca 2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed 2 tsp. sugar 1/4 tsp. salt 1/4 tsp. pepper 2 c. hot cooked noodles 2 tbsp. finely shredded Parmesan cheese Method: 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. |
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