Chicken With Tarragon and Leeks

Hallie Burton

Serves 4 Hands-On Time: 15m Total Time: 4hr 30m

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

Place the potatoes on the bottom of a 4- to 6-quart 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 for 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.

By Alison Fishman, April 2009

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Quick Tip

Baby potatoes are very small new potatoes (10 to 11 per pound). If you can only find larger new potatoes, cut them in half for this recipe. Or try medium red bliss or Yukon gold cut into 2-inch pieces.