Basil Chicken Merlot With Wild Mushrooms |
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Prep Time: 40 Minutes Cook Time: 360 Minutes |
Ready In: 400 Minutes Servings: 12 |
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This is not for crock pots that only have the heat element in the bottom. Cook time depends if you cook it high or low. Low will produce better results. Ingredients:
3 tablespoons extra virgin olive oil, divided |
3 lbs roasting chickens, cut into individual pieces, skinned |
1 1/2 cups cremini mushrooms, cleaned and thickly sliced |
1 medium yellow onion, diced |
2 garlic cloves, minced |
1 cup chicken broth |
6 ounces tomato paste |
1/3 cup merlot or 1/3 cup dry red wine |
1 teaspoon ground oregano |
2 teaspoons sugar |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2 tablespoons fresh basil, minced |
3 cups cooked ziti pasta, drained |
romano cheese (to garnish) |
Directions:
1. In a large skillet on stovetop set to medium-high heat, heat oil.
2. Once the oil is hot, brown one-half of the chicken pieces on each side about 3 to 5 minutes, turning once.
3. Remove chicken with a slotted spoon and repeat with the remaining chicken. Set all of the browned chicken aside.
4. Heat the remaining oil in the skillet and add the mushrooms, onion and garlic.
5. Sauté these vegetables for 7-8 minutes or until the onions are soft.
6. Place the stoneware on the slow cooker heating base and add the vegetables.
7. Arrange the chicken pieces on top of the vegetables.
8. In a medium mixing bowl, combine the broth, tomato paste, wine, oregano, sugar, salt and pepper.
9. Pour the sauce over the chicken.
10. Cover and cook on High for 3 to 4 hours or on Low for 7 to 9 hours.
11. Stir in the fresh basil. Spoon the pasta into a deep, large serving bowl or platter.
12. Ladle the chicken and mushrooms over the pasta and spoon the extra sauce over all. Garnish with the Romano cheese.
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