|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 | cups pieces or slices | raw sliced mushrooms | 1 | cup, strips | celery, sliced | 1 | cup, chopped | carrot,chopped | 2 | medium (2-1/2" dia) | Onions, cut into wedges | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, sliced | 4 | cloves | garlic minced | 3.5 | pounds, raw | chicken thighs bone in, skin removed (about 12) | 1/2 | cup | chicken broth or stock | 2 | fliud ounces | wine, dry white | 2 | tablespoons | tapioca, quick-cooking | 2 | leaves | bay leaf - 2 WHOLE - NOT CRUMBLED | 1 | teaspoon | oregano, dried | 1 | teaspoon | sugar | 1/2 | teaspoon | salt | 1/4 | teaspoon | black pepper | 1 | can (16 fl oz) | tomatoes canned, diced, undrained | 1/3 | cup | tomato paste | 6 | ounces | Farfalle (bow tie pasta), cooked |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 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 |
|
