CHICKEN WITH TARRAGON AND LEEKS

CHICKEN WITH TARRAGON AND LEEKS image

Categories Chicken

Yield 4 Servings

Number Of Ingredients 8

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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

Steps:

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.