Chicken Merlot with Mushrooms Recipe

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!

Reviewed on Aug. 24, 2011 by happyoregonian

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.

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.

Reviewed on Oct. 17, 2010 by judysmith1

This was very good. I used a little extra wine, skipped the parmesan, and used cornstarch instead of tapioca. Next time I will try chicken breast like some of the other reviewers.

Reviewed on May. 02, 2010 by artemis2854

Wonderful recipe and full of flavor. I have also used chicken leg quarters instead of the thighs. Also add sliced calamata or black olives 1/2 hr before serving, as they make a nice addition.

Reviewed on Mar. 31, 2010 by JGalindo

The dish was delicious. I used boneless, skinless breasts cut into large chunks. I left all other ingredients as-is and it was wonderful served over the Caramelized Onions in Mashed Potatoes recipe from this site. This recipe is in the permanent slow cooker file!

Reviewed on Mar. 02, 2010 by ddamian1

This was so tasty. When I read the recipe, it didn't appear to have much sauce so I added more chicken broth and merlot, added some oregano and additional garlic and it was wonderful. I used boneless skinless chicken breasts and they were very tender.

Reviewed on Nov. 03, 2009 by habershamway

DELICIOUS! THIS RECIPE IS EASY & IS A "KEEPER!"

Reviewed on Oct. 13, 2009 by haledeb

I used chicken breasts, fat-free chicken broth, and skipped the Parmesan cheese to drastically reduce the fat content. It was still delicious but healthier.

Reviewed on Sep. 17, 2009 by Sam44

I doubled the recipe and with the leftovers turned it into a delicious soup by adding barley, vegetable and chicken broth. All my family enjoyed it as soup as well.

Reviewed on Sep. 03, 2009 by linbilq@gmail.com

YUMMO!! I have aready made it twice. I increased the mushrooms

Reviewed on Jul. 30, 2009 by antelope17

I used chicken breast and it was DELICIOUS! I used baby portabellas, and for the reader who commented on the tapioca. Tapioca is a great thickener, and you can't taste it.

Reviewed on Jul. 28, 2009 by boxergirls

Thanks, but it still doesn't work out to 21 grams per serving.

Reviewed on Jul. 28, 2009 by helens333

boxergirls....It is because of the chicken thighs and the grated Parm. Use chicken breasts instead, but it will not be as moist or tasty. (I find that by slow cooking chicken breasts it leaves the meat somewhat dry and almost a weird texture). FYI 1 lb of chicken thighs have 6-7 grams of fat and 95 calories per lb.

Reviewed on Jul. 28, 2009 by boxergirls

Where does the grams of fat come from? I can see some but 21 grams without the pasta.

Reviewed on Jul. 27, 2009 by browneyedbunny

That is good to know....to use tapioca in recipes that call for corn starch, would I use the same amount?

Reviewed on Jul. 27, 2009 by mfjbh

To All of You, who think tapioca is only for sweets.

Tapioca WILL NOT leave a funny taste, nor will make the sauce look like pudding! It works just like corn starch, but leaves the sauce lighter, velvety if you will. I have been cooking Irish Stew for as long as I can remember and absolutely ANYBODY has EVER complained about the taste of it, nor have asked me what have I used to make the sauce. Trust me, you can use it without fear.

Reviewed on Jul. 27, 2009 by MHa4791913

I've tried similar recipes with tapioca; it disolves completely, and thickens the sauce without changing the flavor. To my mind, it's easier than cornstarch.

Reviewed on Jul. 27, 2009 by phyllisturner

The thought of putting tapioca in this makes my stomach turn.

Reviewed on Jul. 27, 2009 by slim1958

Could I substitute cornstarch for the tapioca?

Reviewed on Jun. 21, 2009 by shelbyamay

I just couldn't get the sauce thick enough. Loved the idea of not having to brown the chicken before putting it in the slow cooker!

Reviewed on Jul. 13, 2008 by dzm388

Quick and easy to assemble and the results were absolutely delicious! A "keeper" for sure!