Clarion County Recipe of the Day: Chicken Merlot With Mushrooms
Slow cooked and savory, this dish is perfect for any night of the week!
3/4 pound sliced fresh mushrooms
1 large onion, chopped
3 pounds boneless skinless chicken thighs
1 can (6 ounces) tomato paste
3/4 cup chicken broth
1/4 cup merlot or additional chicken broth
2 tablespoons quick-cooking tapioca
2 teaspoons sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Hot cooked pasta, optional
-Place the mushrooms, onion, and garlic in a 5-qt. slow cooker. Top with chicken.
-In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt, and pepper. Pour over chicken.
-Cover and cook on low for 5-6 hours or until chicken is tender.
-Sprinkle with cheese. Serve with pasta if desired.
-Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
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