Recipe ingredients
- 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
Recipe method
- In a 4 quart or larger electric slow cooker, combine shallots, garlic, mushrooms and tarragon.
- Rinse chicken and pat dry. 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 hours).
- 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 is thickened 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.
Other crockpot recipes:
Chicken in riesling with grapes recipe
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