Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | - Marne Parry PKKW92A |
¼ cup | Chopped shallots |
1 clove | Garlic, minced |
6 ounces | Mushrooms; sliced |
¼ teaspoon | Dry tarragon |
1 \N | Chicken (3+ lbs.) cut into quarters |
\N \N | Ground white pepper |
½ cup | Riesling or dry white wine |
2 tablespoons | Cornstarch |
⅓ cup | Whipping cream |
½ cup | Seedless green grapes |
2 tablespoons | Lemon juice |
\N \N | Salt |
In a 4 quart or larger electric slow cooker, combine shallots, garlic, mushrooms, and tarragon. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of mishroom mixture.
Sprinkle with white pepper;pour in wine. Cover and cook at low setting until meat near thighbone is very tender when pierced (6-7+hrs).
Carefully lift chicken to a warm platter and keep warm. Skim and discard fat from cooking liquid. In a small bowl, mix cornstarch and cream, blend into cooking liquid. Increase cooker heat setting to high; cover and cook stirring 2 or 3 times, until sauce isthickened about 10 more minutes. Stir in grapes and then season to taste with lemon juice and salt. Coverand cook for 3-5 more minutes. To serve spoon sauce over chicken.
"True to its origins in Alsace - the region of eastern France bordering Germany- this creamy, mushroom-sauced chicken is good with noodles." Souce: Sunset Crockpot Cookbook