<http://schema.org/recipeInstructions>
" In gallon-size resealable plastic bag, combine bone-in skinless chicken thighs with lemon peel, thyme, and 1/2 teaspoon each salt and pepper; refrigerate overnight. In 6- to 7-quart slow cooker bowl, combine chicken broth, base/demi-glace, potatoes, mushrooms, shallot, and garlic. Place chicken in slow cooker bowl on top of vegetables. Cover and cook 5 hours on low or until chicken is cooked through (165 degrees F). Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir 1/4 teaspoon salt into cooking liquid. Transfer potatoes to large bowl; mash with milk, melted butter, and 1/4 teaspoon salt. Into chicken mixture, stir peas and sour cream. Serve over potatoes; garnish with chopped parsley."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a14374/chicken-fricassee-recipe-ghk0313/?src=shelter_footer>