Saturday, September 11, 2010
Crockpot Italian Style Chicken Mushroom Stew
beyond our present sight...
Must leave us and the world we
know without their radiant light.
But we know that like a candle
their lovely light will surely shine
To brighten up another place
more perfect... more divine.
And in the realm of Heaven
where they shine so warm and bright
Our loved ones live forever more in God ’s eternal light."
1 lb sliced fresh mushrooms washed
2 tablespoon or more of wondra flour mixed with a little water to make a paste for the end
1/2 cup white wine
grating cheese and parsley for garnish
In a 4 to 5 quart crockpot, sprayed lightly or using disposable liners, add chicken first. Sprinkle with herbs, add tomatoes, wine, mushrooms.
Cook on low till done, I left this on for 7 hours. Came home and the chicken fell apart! Moist and perfect. Take the wonder flour add at the end to thicken. Add more if too watery one tablespoon mixed with water at a time. Can be served over rice, pasta, bread or just the way it is. Sprinkle with grating cheese, and serve.