· 1/4 cup Chopped shallots
· 1 clove Garlic, minced
· 6 ounces Mushrooms, sliced
· 1/4 teaspoon Dry tarragon
· 1 Chicken (3+ lbs.), cut into quarters
· Ground white pepper
· 1/2 cup Riesling or dry white wine
· 2 tablespoons Cornstarch
· 1/3 cup Whipping cream
· 1/2 cup Seedless green grapes
· 2 tablespoons Lemon juice
· 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. Cover and cook for 3−5 more minutes. To serve spoon sauce over chicken.
· 1 clove Garlic, minced
· 6 ounces Mushrooms, sliced
· 1/4 teaspoon Dry tarragon
· 1 Chicken (3+ lbs.), cut into quarters
· Ground white pepper
· 1/2 cup Riesling or dry white wine
· 2 tablespoons Cornstarch
· 1/3 cup Whipping cream
· 1/2 cup Seedless green grapes
· 2 tablespoons Lemon juice
· 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. Cover and cook for 3−5 more minutes. To serve spoon sauce over chicken.
