CHICKEN MERLOT WITH MUSHROOMS

2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 (6 ounce) can tomato paste
1/4 cup 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
TO SERVE:
2 cups 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 to 4-or 5-quart crock pot 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 1/2 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.

Servings: 4-6