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