 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 5 1/8 | large | raw sliced mushrooms | 7/8 | cup, strips | celery, sliced | 1 3/4 | medium | carrot,chopped | 1 1/4 | large | Onions, cut into wedges | 1 1/3 | small | Peppers, sweet, red, raw, sliced | 3 1/3 | clove | garlic minced | 1 3/4 | thighs, bone removed | chicken thighs bone in, skin removed (about 12) | 1/2 | cup | chicken broth or stock | 1/2 | glass (3.5 fl oz) | wine, dry white | 1 2/3 | tablespoons | tapioca, quick-cooking | 1 2/3 | leaves | bay leaf - 2 WHOLE - NOT CRUMBLED | 1/4 | tablespoon | oregano, dried | 1/4 | tablespoon | sugar | 1/2 | teaspoon | salt | 4 1/3 | dash | black pepper | 1/3 | can (28 fl oz) | tomatoes canned, diced, undrained | 1/4 | cup | tomato paste | 5 | ounces | Farfalle (bow tie pasta), cooked |
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Steps
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Sequence
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Step
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| | 1 | In a 5-or 6-quart slow cooker, combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Cover vegetables with the chicken. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt and pepper. | | 2 | Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. | | 3 | Remove chicken and keep warm. Remove bay leaves and discard. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook 15 minutes longer on high-heat setting. To serve, spoon vegetable mixture over chicken. Serve with pasta or rice. | | 4 | Serving size for nutritional information is:
2 pieces chicken, 3/4 cup sauce, and 1/2 cup cooked pasta |
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