Chicken In Riesling With Grapes 1/4 cup Chopped shallots 10 milliliters 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. 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 (6-7+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 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. "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 Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page