The recipe looks interesting, I had to sub out onions for leeks and dried tarragon for fresh. It was overall pretty bland. My main issues were the fact that the peas made the broth cold after adding them, which didn't bode well for stirring in the cream (or half and half). I don't think 3 to 5 minutes in a SLOW cooker will really be able to cook frozen peas and warm cream. I returned all the potatoes and thighs back into the crockpot to try to warm everything back up. I am still unsure how the four potatoes actually thicken the sauce, it just made for mashed up potato pieces in the broth instead of a thick sauce I was hoping for.
Let's hope the Ginger Glazed Ribs recipe from this month's mag is a bigger success.
Chicken with Tarragon
1 ½ pounds baby new potatoes, about 16
8 skinless chicken thighs
½ onion, sliced
1 cup dry white wine
1 10-ounce package of frozen peas
½ cup heavy cream
1 tablespoon fresh tarragon
Place the potatoes on the bottom of a slow cooker. Add the chicken, onion, wine and salt.
Cook covered, until the chicken and potatoes are tender, on high for 3 to 4 hours or on low for 6 to 7 hours.
Transfer the chicken and all but four of the potatoes to plates. Using a fork, smash remaining potatoes into the cooking liquid to thicken. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over chicken and sprinkle with tarragon.
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