Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

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) or chicken broth (I used broth)
2 tbsp. quick-cooking tapioca
2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed (I used
dried)
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 c. hot cooked noodles
2 tbsp. finely shredded Parmesan cheese (I used the kind in a shaker)
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 ½ 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.

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