Chicken with Tarragon and Leeks
From the CFiander Family Collection: Savor the harmony of slow cooked Chicken with Tarragon and Leeks: golden thighs, tender leeks, and creamy tarragon sauce over baby potatoes.
- Total Time: 4 hours 10 minutes
Ingredients
1 1/2 lbs (about 16) of Potato(s), baby
8 (1 1/2 lbs) of chicken, thighs, small and skinless
3 leeks, (white and light green parts), halved lengthwise and cut into 1 1/2 inch pieces
1 cup of wine, dry white
1 Teaspoon of salt
10 oz of peas, frozen
1/3 cup of heavy cream, heavy
1 tablespoon of tarragon
Instructions
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AssemblePlace potatoes on the bottom of a 4-6 quart slow cooker. Add chicken, leeks, wine, and 1 teaspoon of salt, then cover.
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CookCook for 3-4 hours on high, 6-7 hours on low, or until chicken and potatoes are tender.
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RemoveTransfer the chicken and all but 4 of the potatoes to a plate. Smash the remaining potatoes into the cooking liquid to thicken.
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AddAdd peas and cream. Cook until just heated through (3-5 minutes).
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ServeSpoon over the chicken and sprinkle with tarragon.
- Prep Time: 10
- Cook Time: 4 hours
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