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Venetian Chicken
1 teaspoon sweet paprika
1/4 cup all-purpose flour
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
3 1/2 pounds broiler-fryer chicken, cut up
4 dried mushrooms
1/4 cup chopped sun-dried tomatoes
1 small onion, chopped
2 tablespoons red wine, optional
8 oz. can tomato sauce
1 tablespoon freshly grated lemon peel
In a large bowl, combine paprika, flour, basil, salt, and pepper.
Coat chicken pieces with mixture; set aside. Rinse mushrooms and
break into small pieces; remove and discard stems. Place mushrooms,
sun-dried tomatoes and onion in slow cooker. Place chicken pieces
on top. In a bowl, combine wine, if using, tomato sauce and lemon
peel; pour over chicken. Cover and cook on Low 5 to 6 hours or
until chicken is tender. Serve over pasta; top with Parmesan cheese
and chopped fresh parsley.
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Chicken 31