Back to my recipe piles…this is from Real Simple’s April 2009 issue and it’s crazy good.  The tarragon is simply to sprinkle on as you please right as you’re dishing up – the girl’s weren’t fussed on the tarragon, Brock and I loved it so much I had to chop us some more.  A true one-pot meal – enjoy!

Chicken and Leeks with Tarragon – Slow Cooker

1 1/2 lbs. baby (red) potatoes – 12 to 16Chicken and Leeks with Tarragon - Slow Cooker

kosher salt and freshly ground pepper

1 1/2 lbs. bone-in chicken thighs, skin removed – 8 to 10

3 leeks, white and light green parts only, halved lengthwise and cleaned well, then chopped into 1-inch pieces

1 c. dry white wine

3 c. frozen peas AND 1/2 c. cream

2 T. + chopped fresh tarragon for serving

Place the potatoes in a single layer at the bottom of your slow cooker, sprinkle them all with a 1/2 teaspoon or so of salt and freshly ground pepper, tuck the chicken thighs in a layer on top of the potatoes and then sprinkle the chicken with another dose of salt and freshly ground pepper.

Scatter the leeks over the chicken in an even layer, pour in the wine and cook, covered, until the potatoes are tender – either 3 to 4 hours on high or 6 to 7 hours on low.

When the potatoes and chicken are cooked through, you can remove all but a few potatoes to a platter, and then smash the few remaining potatoes to thicken up the cooking liquid before adding the cream and the peas – or – simply add in the cream and the peas to everything, turn the power to high until all is heated through and you’re ready to go.  Serve in bowls sprinkled with tarragon.

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