Venetian Chicken (Crock Pot)

• 1 teaspoon sweet paprika
• 1/4 cup flour
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (2 1/2-3 1/2 lb) broiler-fryer chickens, cut up
• 4 dried mushrooms
• 1/4 cup chopped sun-dried tomato
• 1 small onion, chopped
• 2 tablespoons red wine (optional)
• 1 (8 ounce) can tomato sauce
• 1 tablespoon lemon peel, grated

1. In a large bowl combine paprika, flour, salt, basil, pepper.
2. Coat chicken pieces with mixture and set aside.
3. Rinse mushrooms and break into small pieces (remove and discard thick stems).
4. Place mushrooms, sun-dried tomatoes and onion in a crock pot.
5. Place chicken pieces on top.
6. In a bowl, combine wine, if using, and tomato sauce and lemon peel.
7. Pour over chicken.
8. Cover.
9. Cook LOW 5-6 hours or til chicken is tender.
10. Serving suggestions:
11. Serve over cooked pasta, top with grated parmesan cheese and parsley.

sweet paprika, flour, basil, salt, pepper, mushrooms, tomato, onion, red wine, tomato sauce, lemon peel

Taken from www.food.com/recipe/venetian-chicken-crock-pot-150248 (may not work)