Italian Chicken Chardonnay - cooking recipe

Ingredients

2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
3 lbs bone-in chicken breast halves, skin removed
1/2 lb baby portabella mushroom, quartered
1 medium sweet red pepper, chopped
1 medium onion, chopped
1 (14 ounce) can water-packed artichoke hearts, rinsed and drained
1 1/2 cups Chardonnay wine
1 (6 ounce) can tomato paste
3 garlic cloves, minced
2 tablespoons fresh thyme, minced or 2 teaspoons dried thyme
1/4 cup fresh parsley, minced
hot cooked pasta
shredded romano cheese

Preparation

Combine the paprika, salt, pepper and cayenne;
sprinkle over chicken.
Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker.
In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.
Cover and cook on low for 5-6 hours or until chicken is tender.
Stir in parsley. Serve with pasta; sprinkle with cheese.