Chicken thighs are cheap and delicious. And, thanks to Real Simple, you can eat them in this cheap and delicious recipe. What makes this recipe great, aside from the heavy cream, is the number or ingredients you probably have on hand. I always seem to have frozen peas and white wine around, for example, so there wasn't much left to buy at the store. And, since the ingredients aren't fancy you can go to a regular ol' grocery store and buy 'em for less. Bust out the slow cooker that's gathering dust in your cabinet and get to cooking!
CHICKEN WITH TARRAGON AND LEEKS
1 1/2 pounds baby new potatoes (about 16)
8 small skinless chicken thighs
3 leeks (whites and light green parts) cut into 1 1/2 inch pieces
1 cup dry white wine
Kosher salt (I use regular old Morton's)
1 10 ounce package of frozen peas
1/3 cup heavy cream
1 tablespoon fresh tarragon
Place potatoes on the bottom of a 4 - 6 quart slow cooker. Add chicken, leeks, wine, and 1 teaspoon of salt.
Cook, covered, until chicken and potatoes are tender, on high for 3 to 4 hours, on low for 6 to 7 hours.
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.
Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.
Feeds 4.
