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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 tbsp. butter
2 lb. chicken thighs, skin removed
Salt and pepper, to taste
1 md. onion, chopped
2 md. turnips, peeled and sliced
2 carrots, peeled and sliced
1 parsnip, peeled and sliced
1 cup celery, sliced
1 tsp. dried tarragon
1-1/2 cups chicken stock
1/2 cup dry white wine
2 tbsp. butter
2 tbsp. flour
1/2 cup half and half
1/2 cup parsley, chopped
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Directions:
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In a large heavy skillet melt 2 tablespoons butter. Saute thighs in batches without crowding, until browned, about 5 minutes. Transfer thighs to a plate and season with salt and pepper. Add onion to the skillet, reduce heat to medium. Cook, stirring until softened, about 5 minutes. Transfer to a slow cooker. Add turnips, carrots, parsnip, celery and tarragon. Stir.
Place thighs on top of vegetables. Pour in stock and wine. Cover and slow cook 6 hours on low. Using a slotted spoon, transfer thighs and vegetables to a serving bowl. Cover to keep warm.
Skim the fat from the surface of the cooking liquid. In a medium saucepan, melt remaining 2 tablespoons butter over low heat. Add flour and cook, stirring with a wire whisk 1 minute. Whisk in the cooking liquid and then half and half, a little at a time until sauce thickens and is smooth. Bring to a boil. Reduce heat to medium-low and continue cooking and whisking 5 minutes. Pour the sauce over chicken and vegetables, sprinkle with parsley and serve.
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