Venetian chicken
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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