Chicken in Riesling with Grapes

Course : Casseroles
Serves: 4
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1/4 cup chopped shallots
1 clove garlic -- minced
6 ounces mushrooms -- sliced
1/4 teaspoon dry tarragon
3 pound chicken, -- quartered
1 teaspoon ground white pepper
1/2 cup Riesling or other dry white wine
2 tablespoons cornstarch
1/3 cup whipping cream
1/2 cup seedless green grapes
2 tablespoons lemon juice
1 teaspoon salt

Preparation / Directions:

In a 4 quart or large crockpot, combine shallots, garlic, mushrooms, and tarragon. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of mushroom mixture. Sprinkle with white pepper;pour in wine. Cover and cook at low setting until meat near thighbone is very tender when pierced (6-7+hrs). Carefully lift chicken to a warm platter and keep warm. Skim and discard fat from cooking liquid. In a small bowl, mix cornstarch and cream, blend into cooking liquid. Increase cooker heat setting to high; cover and cook stirring 2 or 3 times, until sauce is thickened about 10 more minutes. Stir in grapes and then season to taste with lemon juice and salt. Cover and cook for 3-5 more minutes. To serve spoon sauce over chicken. "True to its origins in Alsace - the region of eastern France bordering Germany- this creamy, mushroom-sauced chicken is good with noodles."

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