| 47 | 48 | 49 | 50 | 51 |
| 1 | 47 | 95 | 142 | 189 |
|
Chicken In Riesling With Grapes
•
1
1
6
1
1
Ground white pepper
1
2
/4 cup Chopped shallots
clove Garlic, minced
ounces Mushrooms, sliced
/4 teaspoon Dry tarragon
Chicken (3+ lbs.), cut into quarters
•
•
•
•
•
•
•
/2 cup Riesling or dry white wine
tablespoons Cornstarch
• 1
• 1
• 2
/3 cup Whipping cream
/2 cup Seedless green grapes
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 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. Cover and cook for 3−5 more minutes. To serve
spoon sauce over chicken.
Chicken In Riesling With Grapes
40
Page
Quick Jump
|