Chicken with Tarragon and Leeks
At a Glance
- Prep
- 10 minutes
- Cook
- 4 hours
- Servings
- 4 servings
Categories
- Dinner
- French
- Easy
Dietary
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
Allergens
- Contains or may contain: Milk.
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
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.
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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
Assemble Place potatoes on the bottom of a 4-6 quart slow cooker. Add chicken, leeks, wine, and 1 teaspoon of salt, then cover.
Cook Cook for 3-4 hours on high, 6-7 hours on low, or until chicken and potatoes are tender.
Remove Transfer the chicken and all but 4 of the potatoes to a plate. Smash the remaining potatoes into the cooking liquid to thicken.
Add Add peas and cream. Cook until just heated through (3-5 minutes).
Serve Spoon over the chicken and sprinkle with tarragon.
