Chicken with Tarragon and Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pound(s) baby new potatoes peeled |
8 piece(s) small boneless thights 1 1/2 lbs skinless |
3 piece(s) leeks halved lengthwise cut in 1 1/2 inch pieces |
1 cup(s) dry white wine |
1 teaspoon(s) salt |
1 package(s) peas or corn 10 ounce pkg |
1/3 cup(s) heavy cream |
1 tablespoon(s) fresh tarragon |
Directions:
1. Place potatoes in the bottom of the slow cooker. Add chicken, leeks, wine and salt. Cook covered until chicken and potatoes are tender, high 3-4 hours, or low 6-7 hours. Transfer chicken and all but 4 of the potatoes to plates. Using fork, mash potatoes in the cooking liuqid to thicken. Add peas, tarragon, and cream, and cook until just heated throught, 3-5 minutes. Spoon over chicken.
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