I am on a Crock Pot kick with another delight from Better Homes and Gardens New Flavors from your Crockery Cooker cookbook. This time I took inspiration from page 41, Chicken Merlot With Mushrooms. Interesting dish as I loved it and Trey did not care for it. I was surprised as it has Trey's favorite ingredient, mushrooms. The dish had a bit of a tang which I believe came from mixing the chicken broth, red wine, tapioca, basil, sugar, and tomato paste. This combination gave the dish it's heart, which is a combination of tangy, sour, and bitter. Normally I am not a fan of these tastes, but they were very smooth and I am enjoying the leftovers. Trey is enjoying sandwiches.
I used Barilla rotini noodles paired with Harney & Sons pomegrante oolong tea. The tea brought out the sauces tanginess making the dish even more enjoyable.
I cooked this dish for 8 hours on low, but would recommend doing on high for 4 hours. The chicken was a bit dry in spots due to the sauce sinking to the mushrooms. Make sure to stir before serving as the chicken cooked together. This recipe also calls for layering, which should be done because this is how the mushrooms get soft.
Websites
- http://www.harney.com
- http://www.barillaus.com/Products/39/rotini.aspx
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