Chicken in Riesling with Grapes
FrenchChickenIntermediate420 minBy Northstar
Ingredients
Servings
4
- 0.3 cup shallots, chopped
- 1 clove garlic, minced
- 6 oz mushrooms, sliced
- 0.3 tsp dried tarragon
- 3 lb whole chicken, cut into quarters
- 0.3 tsp ground white pepper
- 0.5 cup Riesling or dry white wine
- 2 tbsp cornstarch
- 1/3 cup heavy whipping cream
- 0.5 cup seedless green grapes
- 2 tbsp lemon juice
Instructions
- 1
In a 4-quart or larger slow cooker, combine shallots, garlic, mushrooms and tarragon.
- 2
Rinse chicken and pat dry; arrange quarters on top of the mushroom mixture, overlapping slightly. Sprinkle with white pepper and pour in the wine.
- 3
Cover and cook on LOW until meat near the thighbone is very tender when pierced, 6 to 7 hours.
- 4
Lift chicken to a warm platter and keep warm. Skim and discard fat from the cooking liquid.
- 5
Whisk together cornstarch and cream in a small bowl; blend into the cooking liquid.
- 6
Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce thickens, about 10 minutes.
- 7
Stir in grapes and season to taste with lemon juice and salt. Cook 3 to 5 more minutes.
- 8
Spoon sauce over chicken and serve.