How to make it

  • In a large skillet on stovetop set to medium-high heat, heat oil.
  • Once the oil is hot, brown one-half of the chicken pieces on each side about 3 to 5 minutes, turning once.
  • Remove chicken with a slotted spoon and repeat with the remaining chicken. Set all of the browned chicken aside.
  • Heat the remaining oil in the skillet and add the mushrooms, onion and garlic.
  • Sauté these vegetables for 7-8 minutes or until the onions are soft.
  • Place the stoneware on the slow cooker heating base and add the vegetables.
  • Arrange the chicken pieces on top of the vegetables.
  • In a medium mixing bowl, combine the broth, tomato paste, wine, oregano, sugar, salt and pepper.
  • Pour the sauce over the chicken.
  • Cover and cook on High for 3 to 4 hours or on Low for 7 to 9 hours.
  • Stir in the fresh basil. Spoon the pasta into a deep, large serving bowl or platter.
  • Ladle the chicken and mushrooms over the pasta and spoon the extra sauce over all. Garnish with the Romano cheese.

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