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Chicken In Riesling With Grapes

MyCookbook Recipe Database
MyCookbook Member: sklane
Recipe Category: Poultry
Recipe Preparation Level: moderate
    Serving Size : 4 Preparation Time :0:00
    Categories : Crockpot Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 cup chopped shallots
    1 clove 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

    In a 4 quart or large crockpot, 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. "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

    From the recipe files of Carole Walberg

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