It seems that todays lifestyle is so hectic that just planning a meal is intimidating let alone trying to cook it. This recipe is wonderful for the fact that it makes use of a slow cooker so you don’t have to worry about it until the final stage, and even that is quite simple.
6 oz shitake mushrooms thickly slice or quartered
4 lbs chicken quarters, skin removed
1 large onion, sliced
3/4 C chicken stock
3 Tbs dijon mustard
1 tsp dried tarragon
3/4 tsp salt
1/2 tsp black pepper
1/2 C heavy cream (can substitute with whole milk)
2 Tbs cornstarch
2 tsp fresh tarragon finely minced
3 C cooked rice
After washing mushrooms, remove stems and slice or quarter. Place chicken, onion and mushrooms into a 5 quart slow cooker and whisk together chicken stock, salt, pepper, tarragon, and 2 Tbs of mustard. Pour over chicken and cook on low for about 5 hours or on high for about 3 1/2 hours
To test chicken either use a meat thermometer or pierce chicken with a fork, when the juice runs clear you’ll know that it is done.
Remove chicken and vegetables and set aside. Strain liquid into a saucepan, skim off excess fat and bring stock to a boil over medium heat stirring frequently.
Mix the remaining mustard with cream and bring back to a boil stirring constantly. Add just a bit of water to the cornstarch and stir into boiling liquid until it begins to thicken. Stir in fresh tarragon and pour over chicken. Serve with rice.
4 servings
