Chicken Merlot

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3 lb chicken pieces skinned

3 c. sliced fresh mushrooms

1 large onion, chopped

2 cloves garlic, minced

3/4 c. chicken broth

1 6-ounce can tomato paste

1/4 c. dry red wine (such as Merlot) or chicken broth

2 tbsp. quick-cooking tapioca

2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed (I used dried)

2 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

2 c. hot cooked noodles

2 tbsp. finely shredded Parmesan cheese

Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil , sugar, salt, and pepper. Pour over all. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 ½ to 4 hours. If using, stir in fresh basil. To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles Sprinkle with Parmesan cheese. Makes 4 to 6 servings. Prep time: 25 min.