Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           chopped shallots
   1      clove         garlic -- minced
   6      ounces        mushrooms -- sliced
     1/4  teaspoon      dry tarragon
   1      3 pound       chicken, -- quartered
                        ground white pepper
     1/2  cup           Riesling or other dry white wine
   2      tablespoons   cornstarch
     1/3  cup           whipping cream
     1/2  cup           seedless green grapes
   2      tablespoons   lemon juice
                        salt

Preparation:

In a 4 quart or large crockpot, combine shallots, garlic, mushrooms, and tarragon. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of mushroom mixture. Sprinkle with white pepper;pour in wine. Cover and cook at low setting until meat near thighbone is very tender when pierced (6-7+hrs). Carefully lift chicken to a warm platter and keep warm. Skim and discard fat from cooking liquid. In a small bowl, mix cornstarch and cream, blend into cooking liquid. Increase cooker heat setting to high; cover and cook stirring 2 or 3 times, until sauce is thickened about 10 more minutes. Stir in grapes and then season to taste with lemon juice and salt. Cover and cook for 3-5 more minutes. To serve spoon sauce over chicken. "True to its origins in Alsace - the region of eastern France bordering Germany- this creamy, mushroom-sauced chicken is good with noodles."