Yield: 2 servings
|1||Bell peppers; sliced|
|1||Garlic cloves, crushed|
|Cinnamon; stick or ground|
|6 ounces||Mushrooms; sliced|
|½ cup||Wine, red|
|1 teaspoon||Garlic salt|
C) 1993 BY SYLVIA STEIGER
Sliced fresh mushrooms are best, although you can use canned.
Brown bell pepper, onion, and garlic in oil in skillet. Also brown mushrooms, if using fresh. Place whole chicken in crockpot; add seasonings and vegetables, topping with vegetables from skillet. Add wine. Cook until done.
Remove chicken to warmed platter (in 200-degree oven). Add water to cornstarch and salt and stir to a paste, then add to crockpot mixture and cook until slightly thickened and bubbly. Spoon sauce over chicken.
Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger Date: 09-27-94