Chicken Merlot with Mushrooms

2 1/2 to 3 lbs. meaty chicken pieces, skinned

3 c. sliced fresh mushrooms

1 large onion, chopped

2 cloves garlic, minced

3/4 c. chicken broth

1 6-ounce can tomato paste

1/4 c. dry red wine (such as Merlot) or chicken broth (I used broth)

2 tbsp. quick-cooking tapioca

2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed (I used

dried)

2 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

2 c. hot cooked noodles

2 tbsp. finely shredded Parmesan cheese (I used the kind in a shaker)

Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place

mushrooms, onion, and garlic. Place chicken pieces on top of the

vegetables. In a bowl combine broth, tomato paste, wine or chicken

broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over

all. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat

setting for 3 ½ to 4 hours. If using, stir in fresh basil. To serve, spoon

chicken, mushroom mixture, and sauce over hot cooked noodles

Sprinkle with Parmesan cheese.

Makes 4 to 6 servings.

Prep time: 25 min.