Chicken Merlot with Mushrooms Recipe
- 3/4 pound sliced fresh mushrooms
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 pounds boneless skinless chicken thighs
- 1 can (6 ounces) tomato paste
- 3/4 cup chicken broth
- 1/4 cup merlot or additional chicken broth
- 2 tablespoons quick-cooking tapioca
- 2 teaspoons sugar
- 1-1/2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons grated Parmesan cheese
- Hot cooked pasta, optional
- 1. Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken.
- 2. In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Sprinkle with cheese. Serve with pasta if desired.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 5 servings.
1 each: 501 calories, 21g fat (6g saturated fat), 184mg cholesterol, 595mg sodium, 20g carbohydrate (9g sugars, 4g fiber), 55g protein.
Reviews for Chicken Merlot with Mushrooms
"Just did not care for at all."
"Very good! Great deep flavor."
"Great! Superb! Amazing! Need I go on. Make it!!"
"In response to the person who could not find instant tapioca - you need to look in with the instant pudding. Kraft makes a Minute Tapioca in small, Jiffy mix type box.To others wondering about substitutes, I found this tidbit on the 'net:INGREDIENT - 1 Tbls. cornstarch,SUBSTITUTE -2 Tbls. flour or 1 1/3 Tbls. quick-cooking tapioca;INGREDIENT -1 Tbls. flour,SUBSTITUTE - 1/2 Tbls. cornstarch or 2 tsp. quick-cooking tapioca;INGREDIENT -1 Tbls. tapioca,SUBSTITUTE -1 1/2 Tbls. all-purpose flourI am cooking up this dish now. Will write further review once it has been served."
"kaela0124 you can substitute cornstarch for tapioca, use half the amount and don't use it until the end of your cooking process. I would mix it with a little cold water before adding it, like you would for gravy."
"I have read all the reviews and maybe I just missed the answer. But I just went to 3 stores - Jewel, Dominicks and Walmart and everyone told me they don't carry quick cooking tapioca anymore. Do I use the same measurement of cornstarch?"
"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."
"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."
"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!"
"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!"
"Not the best recipe. I probably won't ever make this again. Very disappointed with the outcome."
"Unfortunately, I was dissapointed with this recipe. I expected a lot more flavor and spark."
"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."
"Good dish. I made it for my wife and she liked it...and she can be tough to please!"
"I used all chicken broth and it turned out wonderful. I also would not cook it for 6 hours because mine fell apart."
"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."
"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."
"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!"
"DELICIOUS! THIS RECIPE IS easy & IS A "KEEPER!""
"YUMMO!! I have aready made it twice. I increased the mushrooms"
"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."
"Thanks, but it still doesn't work out to 21 grams per serving."
"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."
"Where does the grams of fat come from? I can see some but 21 grams without the pasta."
"That is good to know....to use tapioca in recipes that call for corn starch, would I use the same amount?"
"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."
"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."
"The thought of putting tapioca in this makes my stomach turn."
"Could I substitute cornstarch for the tapioca?"