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Chicken Merlot with Mushrooms Recipe
Chicken Merlot with Mushrooms Recipe photo by Taste of Home

Chicken Merlot with Mushrooms Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES:5 servings
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES: 5 servings

Ingredients

  • 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

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.

Directions

  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.
  3. Sprinkle with cheese. Serve with pasta if desired. Yield: 5 servings.
Originally published as Chicken Merlot with Mushrooms in Simple & Delicious May/June 2008, p18

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Chicken Merlot with Mushrooms

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (6)
3 Star
 (2)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 4, 2014

I really loved this recipe. I covered it with a hearty sprinkle if Italian blend cheese before serving. Served with side of hot pasta and plenty of crusty Italian bread for sopping up sauce and cheese.

MY REVIEW
Reviewed Nov. 14, 2013

Great! Superb! Amazing! Need I go on. Make it!!

MY REVIEW
Reviewed Jul. 23, 2013

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 flour

I am cooking up this dish now. Will write further review once it has been served.

MY REVIEW
Reviewed Jun. 28, 2013

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.

MY REVIEW
Reviewed Jun. 28, 2013

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?

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