Recipe by TN Hill Cook
Warning; for the Blue cheese lover only. All other need not apply. I'm all about the blue cheese. I Printed this recipe off in '07 from recipe zaar.com. Good too thing cause I couldn't find it again. The side notes say, sauce works well on partridge, pheasant and rabbit. Enjoy.
- 2 1⁄2-3 lbs chicken, cut up, Fresh ground pepper
- 1 1⁄2 teaspoons dried thyme
- 1 1⁄2 teaspoons dried savory
- 1 dried bay leaf
- 1⁄4 cup Dijon mustard (Adjust to taste)
- 3 tablespoons dry white wine (Adjust to taste, I just pour until satisfied)
- 1 tablespoon cornstarch
- 1⁄3 cup whipping cream (Redi-Whip works best)
- 1⁄2 cup crumbled blue cheese
Directions See How It's Made
- Rinse chicken and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker.
- Sprinkle with pepper, thyme, and savory; insert bay leaf between two chicken pieces.
- Mix mustard and wine; pour over chicken.
- Cover and cook on low setting until meat in thickest part is very tender when pierced (6-1/2 - 8-1/2 hrs.).
- Carefully lift chicken to warm serving dish; keep warm.
- 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).
- Add 1/4 cup of cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted.
- Pour sauce over chicken; sprinkle with remaining 1/4 cup of cheese.