Chicken with Tarragon and Leeks

Chicken with Tarragon and Leeks

Here is an easy recipe from the April 2009 issue of Real Simple.  It actually tastes a lot better than it looks in my photo. In fact, Eric asked me if I was sure I wanted to take a picture. I deboned the chicken after cooking and mixed it back in with the potatoes, peas and sauce. The leeks cook down so much, it’s like they’ve melted into the sauce, which isn’t a bad thing.

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 (or chicken stock)

Kosher salt

1 10-ounce package frozen peas

1/3 cup heavy cream

1 tablespoon chopped fresh tarragon (dried works fine, too)

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.