CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668b9de7   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   Crockpot Chicken   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Dijon Chicken w/Barley & Mushrooms   
    Categories: Pouoltry, Grains, Dairy, Vegetables, Herbs   
         Yield: 7 servings   
       
     1 1/2 c  Pearled barley   
         1 lb Sliced cremini mushrooms   
         1 lb Boned, skinned chicken   
              - thighs   
         4 c  Chicken broth   
       1/4 c  Lemon juice   
       1/4 c  Dry white wine   
         6 cl Garlic; smashed & chopped   
         4    Thyme sprigs; leaves picked   
              - (2 ts)   
              +=OR=+   
         1 ts Dried thyme   
         2 ts Coarse kosher salt   
         1 ts Onion powder   
       1/2 ts Red-pepper flakes   
              Black pepper   
        10 oz Box frozen peas   
       1/4 c  Sour cream   
         2    Heaping tablespoons smooth   
              - Dijon mustard; more to   
              - taste   
       1/2 c  Chopped fresh tarragon or   
              - dill; to taste   
              Grated Parmesan; to serve   
       
     In a 6 to 8 quart slow cooker, combine the barley,   
     mushrooms, chicken, chicken broth, lemon juice, white   
     wine, garlic, thyme, salt, onion powder, red-pepper   
     flakes and several generous grinds of black pepper. Stir   
     to combine, then cook for 3 hours on high.   
        
     At first it will seem like there is too much liquid, but   
     the dish will thicken as it cools, and as you stir. Stir   
     in the frozen peas and let them heat through, about 2   
     minutes.   
        
     In a small bowl, stir together the crème fraîche and   
     mustard, then fold it into the barley mixture. The   
     chicken thighs should be falling apart; break them into   
     coarse chunks with a spatula. Taste and add more mustard   
     for a stronger flavor, if desired. Stir in the chopped   
     tarragon and serve. Pass Parmesan at the table for   
     topping.   
        
     By: Sarah DiGregorio   
        
     Yield: 6 - 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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