Chicken with tarragon and leeks
1 1/2 lb baby new potatoes
8 small skinless chicken thighs
3 leeks cut into 1 1/2 inch pieces
1 cup dry white wine
1 10oz frozen peas
1/3 cup heavy cream
1 Tablespoon chopped fresh tarragon
- Place the potatoes on the bottom of a slow cooker. Add the chicken, leeks, wine and 1 teaspoon salt.
- Cook, covered until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low 6 to 7 hours.
- 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.
- Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.
On another note, Cathy Nichols released her 2011 calendars and they are amazing! I had to buy one for my studio. If you'd like to take a peek at them here is the link to her etsy shop.
Off to make clay for The Mystic Jewel today. I'm excited to make more pieces with the new frames. See you on Wednesday for the Artist of the Week post. Thanks so much for stopping by. Stacie