Chicken Fricassee with Watercress
4 chicken thighs
1/2 c plain yogurt
2 tsp light cream
1 stp corn starch, mixed w/ 1/4 c water
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp butter
2 carrots, chopped
3 c button mushrooms, sliced
3 tbs shallots, minced
1 c chicken broth
1/2 c dry white wine
1 clove garlic, finely chopped
1/4 tsp salt
2 bunches watercress, thick stems removed
In small bowl combine yogurt, cream, corn starch mixture, thyme, and rosemary
Return the mixture to the refrigerator
Set slow cooker to High, add butter & carrots to stoneware
Cover & cook for 10 minutes
Add chicken, mushrooms, shallots, wine, stock, garlic, and salt to the stoneware
Scatter watercress over the top, do not stir
Cover & cook on Low for 4 to 6 hours
During last 20 minutes of cooking, add the yogurt mixture to the stoneware.
Cross-posted to The Virtual Buffet page
