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Sunday, July 24 2011
5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and oyster 1 medium onion, chopped1/2 cup chopped carrot 1/4 cup dried tomato pieces (not oil-packed) 3/4 cup chicken broth 1/4 cup dry white wine or chicken broth 3 tablespoons quick-cooking tapioca 1 teaspoon dried thyme, crushed 1/2 teaspoon dried basil, crushed 1/2 teaspoon garlic salt 1/4 to 1/2 teaspoon pepper 3 pounds chicken thighs or drumsticks (with bone), skinned4 1/2 cups hot cooked plain and/or spinach linguine or fettucine, or hot cooked rice
1 In a 4- to 5-quart crockery cooker combine mushrooms, onion, carrot, and dried tomato pieces. Pour chicken broth and wine over all. Sprinkle with tapioca, thyme, basil, garlic salt, and pepper. Place chicken pieces on top of vegetables.
2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. To serve, arrange chicken and vegetables over pasta or rice; spoon juices on top. Makes 6 servings.

Nutrition Facts
Calories 360, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 107 mg, Sodium 350 mg, Carbohydrate 39 g, Total Sugar 4 g, Fiber 3 g, Protein 34 g. Daily Values: Vitamin A 28%, Vitamin C 9%, Calcium 3%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:09 am   |  Permalink   |  0 Comments  |  Email

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