Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

- Marne Parry PKKW92A
1/4 c Chopped shallots
1 cl Garlic, minced
6 oz Mushrooms; sliced
1/4 ts Dry tarragon
1 Chicken (3+ lbs.)
- cut into quarters
Ground white pepper
1/2 c Riesling or dry white wine
2 tb Cornstarch
1/3 c Whipping cream
1/2 c Seedless green grapes
2 tb 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. 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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