"Books are a uniquely portable magic." ~ Stephen King
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
This week was our daughter-in-law's annual Star of the North picture book awards… where they announced the 2016 winner and also announced the contenders for next year. Over 41,000 children read books and voted to select this year's winner! … "The Day the Crayons Quit", Written by Drew Daywalt Pictures by Oliver Jeffers.
RECIPE OF THE WEEK
I actually made this recipe one winter day when the smell of tarragon seemed just what the day needed. I tore the recipe out of a Rachel Ray magazine about 5 years ago, and was glad I kept it.
SLOW COOKER TARRAGON CHICKEN
- 1/2 cup plus 2 tablespoons chicken broth
- 4 tablespoons Dijon mustard
- Salt and pepper
- 4 pounds bone-in chicken parts (breasts, drumsticks and thighs), skin discarded
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh chopped tarragon
- 1/3 cup heavy cream
- 2 tablespoons cornstarch
- 1 lemon, finely zested and juiced
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
Pour the broth into a 6- to 7-quart slow cooker. In a small bowl, combine the mustard, 1 teaspoon salt and 1/8 teaspoon pepper; rub the chicken with the seasoned mustard. Place the chicken in the slow cooker and top with the garlic and 2 tablespoons tarragon. Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees F, about 5 hours.
Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until the sauce is thickened; stir in the lemon juice. Pour the sauce over the chicken.
In a small bowl, combine the lemon zest, parsley and 1 tablespoon tarragon. Top the chicken with the zest-herb mixture.
- Wednesdays Unplugged – Chicken Thighs with Orange Sauce
- Wednesdays Unplugged – Peanut-Ginger Chicken with California Salsa
- Wednesdays Unplugged – Crockpot Buffalo Chicken Tacos
- Wednesdays Unplugged – Slow Cooker Chicken Tagine