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By: Tiffany D.
| Description: | ||
| Time: | 4 hr 25 min (10 min to prepare, 4 hr 15 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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6 OZ cremini mushrooms, cleaned 4 lb chicken quarters, skin removed 1 medium onion, sliced 1/2 cup chicken broth 2 tbsp PLUS 1 TSP dijon mustard 3/4 tsp dried terragon 1/2 tsp salt 1/4 tsp pepper 1/2 cup heavy cream 1 1/2 tbsp cornstarch 1 tsp minced fresh terragon 3 cup cooked rice |
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| Directions: | ||
| 1. Remove stems from mushrooms and cut into quarters. Place chicken, onion and mushrooms in 5-quart slow cooker. Whisk broth, 2 tbsp mustard, dried tarragon, salt, pepper. Pour over chicken and stir. Cook on HIGH for 3 1/2 hours or LOW for 5 1/2 hours. 2. Remove chicken and veggies; set aside. Strain liquid inot a saucepan. Skim off excess fat. Bring liquid to a boil over high heat, stirring. 3. Blend remaining mustard, cream and cornstarch. Whisk into boiling liquid; cook 3 min., until thickened. Stir in fresh terragon. Pour over chicken. Serve with rice. |
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| Notes: | ||
| 694 cal., 27g fat (10g sat), 69g protein, 39g car, 3g... | ||
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