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% 2B 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 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% 2Bhrs). 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

Servings: 4


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