Chicken With Tarragon and Leeks |
|
 |
Prep Time: 15 Minutes Cook Time: 270 Minutes |
Ready In: 285 Minutes Servings: 4 |
|
Ingredients:
1 1/2 pound(s) baby new potatoes (about 16) |
8 small small skinless chicken thighs (1 1/2 pounds) |
3 eeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces |
1 cup(s) dry white wine |
kosher salt |
1 10-ounce package(s) frozen peas |
1/3 cup(s) heavy cream |
1 tablespoon(s) chopped fresh tarragon |
Directions:
1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
3. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.
|
|