| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Venetian |
|
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Sweet Paprika |
| 1/4 |
c |
All-Purpose Flour |
| 1 |
ts |
Dried Basil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
lb |
Broiler-Fryer Chicken; Cut Up |
| 4 |
|
Dried Mushrooms |
| 1/4 |
c |
Sun-Dried Tomatoes; Chopped |
| 1 |
sm |
Onion; Chopped |
| 2 |
tb |
Red Wine; Optional |
| 8 |
oz |
Tomato Sauce |
| 1 |
tb |
Lemon Peel; Freshly Grated |
|
|
Cooked Pasta |
|
|
Parmesan Cheese; Grated |
|
|
Fresh Parsley; Chopped |
INSTRUCTIONS
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@email.msn.com> on
Mar 16, 1998
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