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Ingredients
- 1 8z pkg mushrooms halved or quartered if large
- 4 med carrots cut in 1/2 in slices
- 1 1/2 c frozen pearl onions
- 6 large chicken thighs skin removed
- salt and pepper to taste
- 1 c dry red wine
- 1/2 c reduced sodium chicken broth
- 2 T tapioca
- 2 T red wine vinegar
- 1 1/2 t herbes de Provence
- 3 cloves garlic minced
- 2 T snipped fresh flat leaf parsley
- 4 c hot cooked whole grain wide noodles
Details
Preparation
Step 1
combine mushrrooms, carrots and onions
lightly coat large nonstick skillet with cooking spray-heat to med high
sprinkle both sides of chicken with salt and pepper
and chicken to skillet meaty sides down
cook 6 mins till brown turning once then add to slow cooker
add wine to skillet bringing to a boil-reduce heat and simmer 2 mins
scrape up brown bits from bottom of skillet-remove from heat and stir in broth, tapioca,vinegar, herbes de Provence, garlic some salt and pepper
Pour over chicken in cooker
cover and cook on low 5 1/2 hours
sprinkle with parsley and serve with noodles
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