Chicken With Tarragon and Leeks

Chicken With Tarragon and Leeks
Hallie Burton
Mash a few potatoes into the cooking liquid to help thicken the creamy sauce.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
270
minutes

Ingredients

1 1/2
pounds
baby new potatoes (about 16)
8
small skinless chicken thighs (1 1/2 pounds)
3
leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
1
cup
dry white wine
Kosher salt
1
10-ounce package frozen peas
1/3
cup
heavy cream
1
tablespoon
chopped fresh tarragon

Directions

  1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
  2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
  3. 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.
  4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.
Alison Fishman
March 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 30 %
  • Protein 35 g
  • Carbohydrate 47 g
  • Sugar 8 g
  • Fiber 7 g
  • Fat 16 g
  • Sat Fat 6 g
  • Calcium 94 mg
  • Iron 5 mg
  • Sodium 679 mg
  • Cholesterol 112 mg
What does this mean? See Nutrition 101.