| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
German |
Crockpot, Poultry |
4 |
Servings |
INGREDIENTS
|
|
– Marne Parry PKKW92A |
| 1/4 |
c |
Chopped shallots |
| 1 |
cl |
Garlic, minced |
| 6 |
oz |
Mushrooms; sliced |
| 1/4 |
ts |
Dry tarragon |
| 1 |
|
Chicken (3+ lbs.) cut into quarters |
|
|
Ground white pepper |
| 1/2 |
c |
Riesling or dry white wine |
| 2 |
tb |
Cornstarch |
| 1/3 |
c |
Whipping cream |
| 1/2 |
c |
Seedless green grapes |
| 2 |
tb |
Lemon juice |
|
|
Salt |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Been taken for granted? Imagine how God feels”