Ingredients:

1/4 cup Chopped shallots
10 milliliters Garlic, minced
6 ounces Mushrooms, sliced
1/4 teaspoon Dry tarragon
1 Chicken (3% 2B lbs.), cut into quarters
Ground white pepper
1/2 cup Riesling or dry white wine
2 tablespoons Cornstarch
1/3 cup Whipping cream
1/2 cup Seedless green grapes
2 tablespoons Lemon juice
Salt.

Instructions

In a 4 quart or larger electric slow cooker, combine shallots, garlic, mushrooms, and tarragon. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of mushroom mixture. Sprinkle with white pepper; pour in wine. Cover and cook at low setting until meat near thighbone is very tender when pierced (6-7% 2Bhrs). Carefully lift chicken to a warm platter and keep warm. Skim and discard fat from cooking liquid. In a small bowl, mix cornstarch and cream, blend into cooking liquid. Increase cooker heat setting to high; cover and cook stirring 2 or 3 times, until sauce is thickened about 10 more minutes. Stir in grapes and then season to taste with lemon juice and salt. Cover and cook for 3-5 more minutes. To serve spoon sauce over chicken.