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Slow cooked and savory, this dish is perfect for any night of the week, and is sure to become a staple in your home.–Shelli McWilliam of Salem, Oregon
Nutritional Facts 7-1/2 ounces cooked chicken with 1 cup sauce (calculated without pasta) equals 501 calories, 21 g fat (6 g saturated fat), 184 mg cholesterol, 595 mg sodium, 20 g carbohydrate, 4 g fiber, 55 g protein.
Originally published as Chicken Merlot with Mushrooms in Simple & Delicious May/June 2008, p18
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Aug. 10, 2012 by Karen.Buske
To "happyoregonian" thank you so much for explaining what tapioca is, I have always wondered, now I know. For the recipe, yes I enjoyed it a lot.
Reviewed on Nov. 19, 2011 by cliftonhanger
I used Crimini mushrooms, next time would use a mix of Crimimi and Shiitake. I would double the amount of garlic. Don't substitute for the wine, it is crucial to the flavor. I did substitute cornstarch for tapioca, equal amounts. I would also cut up the chicken before cooking so as to absorb more of the flavor in the liquid. If you don't cut it up before cooking, do so before you refrigerate the leftovers. This goes very well with steamed brown rice.
Reviewed on Aug. 24, 2011 by happyoregonian
RE Tapioca: While adding pudding would indeed be nauseating, the ingredient called for is NOT tapioca pudding, but the dry ingredient "tapioca", which is only one of the ingredients used to make the pudding. What you are looking for at the store is a small box about the height of a jiffy muffin mix box, but smaller in width. Tapioca is dry, and you measure it similar to salt or pepper. It is not sweet, just as salt is not sweet but can be used in sweet dishes. Works much better in this type of dish than cornstarch, especially b/c it won't get lumpy!
Made this for dinner tonight - soooo good! Added the extra chicken broth and wine, more garlic and some oregano, as suggested by another reviewer. Delish!
Reviewed on Mar. 23, 2011 by redplover
Sorry, but the flavours interfere rather than complement one another. I found the tomato to be too overpowering. I did delete this one but I still have many more to try!
Reviewed on Jan. 26, 2011 by doziergirl
Not the best recipe. I probably won't ever make this again. Very disappointed with the outcome.
Reviewed on Jan. 16, 2011 by mandymacnaughton
Unfortunately, I was dissapointed with this recipe. I expected a lot more flavor and spark.
Reviewed on Jan. 06, 2011 by Tansunny
I haven't made this recipe yet, so I gave it 5 stars because it looks awesome!I wanted to say that I plugged the recipe into the my Mastercook and it comes out at appox 350 cals, and 11g of fat and this includes the cheese. Something in this recipe is not calculated right, possibly the chicken, but it says skinless. From most websites, my calorie/fat count almost matches perfectly, so I believe my results to be correct.
I haven't made this recipe yet, so I gave it 5 stars because it looks awesome!
I wanted to say that I plugged the recipe into the my Mastercook and it comes out at appox 350 cals, and 11g of fat and this includes the cheese. Something in this recipe is not calculated right, possibly the chicken, but it says skinless. From most websites, my calorie/fat count almost matches perfectly, so I believe my results to be correct.
Reviewed on Nov. 15, 2010 by danthecook
Good dish. I made it for my wife and she liked it...and she can be tough to please!
Reviewed on Nov. 05, 2010 by daisey5
I used all chicken broth and it turned out wonderful. I also would not cook it for 6 hours because mine fell apart.
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