"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..."
INGREDIENTS
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3/4 pound sliced fresh mushrooms
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1 large onion, chopped
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2 garlic cloves, minced
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3 pounds boneless skinless chicken thighs
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1 can (6 ounces) tomato paste
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3/4 cup chicken broth
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1/4 cup merlot or additional chicken broth
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2 tablespoons quick-cooking tapioca
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2 teaspoons sugar
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1-1/2 teaspoons dried basil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons grated Parmesan cheese
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Hot cooked pasta, optional