Recipe - Chicken In Riesling With Grapes

Marne Parry PKKW92A
One fourth cup Chopped shallots
1 cl Garlic, minced
6 ounce Mushrooms; cut or sliced up
One fourth teaspoon Dry tarragon
1 Chicken (3+ lbs.)
cut into quarters
Ground white pepper
One half cup Riesling or dry white wine
2 tablespoon Cornstarch
1/3 cup Whipping cream
One half cup Seedless green grapes
2 tablespoon 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 (67+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 35 more minutes. To serve spoon sauce over chicken.
"True to its origins in Alsace the region of eastern France bordering
Germany this creamy, mushroomsauced chicken is good with noodles." Souce:
Sunset Crockpot Cookbook

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