Chicken Merlot with Mushrooms Recipe

Origin: America Period: Traditional

Ingredients:

1.5kg meaty chicken pieces (eg breasts, thighs, drumsticks), skinned
300g fresh mushrooms, sliced
1 onion, chopped
2 garlic cloves, minced
180ml chicken stock
180ml tomato purée
60ml red wine (eg Merlot)
2 tbsp tapioca
2 tbsp fresh basil, shredded
2 tsp sugar
1/4 tsp salt
1/4 tsp freshly-ground black pepper
2 tbsp freshly-grated Parmesan cheese

Chicken Merlot with Mushrooms Preparation:

Method:

Wash the chicken thoroughly then dry and set aside. Place the mushrooms, onion and garlic in the base of a slow cooker (crockpot) then arrange the chicken pieces on top of the vegetables.

Combine the stock, tomato purée, wine, tapioca, sugar, salt and black pepper. Pour over the chicken. Cover with a lid and cook on low for about 7 to 8 hours (or on high for about 3 1/2 hours). About 1 hour before it's time to serve stir-in the parmesan. When ready to serve stir-in the basil.

Serve on a bed of noodles.

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