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Chicken In Riesling With Grapes

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Ingredients
  Shallots 1⁄4 Cup (4 tbs), chopped
  Garlic 1 Clove (5 gm), minced or pressed
  Mushrooms 6 Ounce, sliced
  Tarragon 1⁄4 Teaspoon
  Chicken 3 1⁄2 Pound, cut in quarters
  Ground white pepper To Taste
  Riesling/Dry white wine 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Whipping cream 1⁄3 Cup (5.33 tbs)
  Seedless green grapes 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Salt To Taste
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 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
430 Minutes
Ready In: 
435 Minutes
Servings: 
6

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