Chicken In Riesling with Grapes
|Shallots||1⁄4 Cup (4 tbs), chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Mushrooms||6 Ounce, sliced|
|Chicken||3 1⁄2 Pound, cut in quarters|
|Ground white pepper||To Taste|
|Riesling/Dry white wine||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Seedless green grapes||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
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 mushroom mixture.
Sprinkle with white pepper; pour in wine.
Cover and cook at low setting until meat near thighbone is very tender when pierced (6 1/2 to 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, then season to taste with lemon juice and salt.
Cover and cook for 3 to 5 more minutes.
To serve, spoon sauce over chicken.