Chicken in riesling with grapes

4 Servings

Ingredients

Quantity Ingredient
- Marne Parry PKKW92A
¼ cup Chopped shallots
1 clove Garlic, minced
6 ounces Mushrooms; sliced
¼ teaspoon Dry tarragon
1 Chicken (3+ lbs.) cut into quarters
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
Salt

Directions

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

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