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Chicken In Riesling With Grapes

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      Title: CHICKEN IN RIESLING WITH GRAPES
 Categories: Crockpot, Poultry
      Yield: 4 Servings
 
           - 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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