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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini