Yield: 6 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Sweet Paprika |
¼ cup | All-Purpose Flour |
1 teaspoon | Dried Basil |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
3 pounds | Broiler-Fryer Chicken; Cut Up |
4 | Dried Mushrooms |
¼ cup | Sun-Dried Tomatoes; Chopped |
1 small | Onion; Chopped |
2 tablespoons | Red Wine; Optional |
8 ounces | Tomato Sauce |
1 tablespoon | Lemon Peel; Freshly Grated |
Cooked Pasta | |
Parmesan Cheese; Grated | |
Fresh Parsley; Chopped |
In a large bowl, combine paprika, flour, basil, salt and pepper. Coat chicken pieces with mixture; set aside. Rinse mushrooms and break into small pieces; remove and discard thick stems. Places mushrooms, sun-dried tomatoes and onion in slow cooker. Place chicken pieces on top. In a bowl, combine wine, if using, tomato sauce and lemon peel; pour over chicken.
Cover and cook on low 5 to 6 hours or until chicken is tender. Serve over pasta; top with Parmesan Cheese and parsley.
Recipe by: Mable Hoffman's Crockery Cookery Posted to TNT Recipes Digest by "Joyce Bennis" <Joyce_B@...> on Mar 16, 1998