- 1 teaspoon [5 mL] paprika
- 1/4 cup [35 g] flour
- 1 teaspoon [5 mL] basil or oregano
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 6 chicken thighs or
1 [3-pound / 1.5-kg] chicken, cut-up
- 3 to 4 dried mushrooms
- 1 medium-size tomato, chopped
- 1/4 cup [60 mL] chopped sun-dried tomatoes
- 1/4 cup [60 mL] chopped red sweet pepper, membranes removed and seeded
- 1/2 cup [125 mL] chopped onion
- 2 cloves garlic, minced
- 2 tablespoons [30 mL] red wine
- 1 [7 1/2-ounce / 214-mL] can tomato sauce
- Rind of 1 lemon, cut into strips
- Grated Parmesan cheese
- Freshly chopped parsley
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- Into a large bowl, combine paprika, flour, basil or oregano, salt and pepper.
- Coat chicken thighs or pieces with mixture; set aside.
- Rinse dried mushrooms; break into small pieces, remove and discard stems.
- Transfer mushrooms, freshly chopped tomato, chopped sun-dried tomatoes, chopped red sweet pepper, chopped onion and minced garlic into a slow cooker.
- Arrange chicken thighs or pieces on top of vegetables.
- Into a bowl, combine red wine, tomato sauce and lemon rind strips.
- Cover slow cooker; cook on low for 5 to 6 hours, until chicken is tender and cooked through.
- Sprinkle each serving with grated Parmesan cheese and freshly chopped parsley.
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