Crock-Pot Tarragon Chicken
Cooking Time: 6-8 Hr Servings: 8
- 1/2 c plus 2 Tbsp all-purpose flour
- 1 teaspoon salt
- 1 whole chicken, cut into 8 pieces and skinned
- 2 tablespoons unsalted butter
- 2 tablespoons Olive Scene medium Extra Virgin Olive Oil
- 1 yellow onion, finely chopped
- 1 c dry white wine
- 1 c chicken stock
- 6 sprigs fresh tarragon
- 1 c heavy cream or half-and-half
- Combine 1/2 c flour and salt in a resealable plastic bag.
- Add chicken to the bag, several pieces at a time, and shake to coat completely.
- Heat a sauté pan over medium-high heat, and add butter and oil.
- Place chicken in pan and cook for 8 to 10 minutes, turning once, until browned on both sides.
- Using tongs, transfer chicken to paper towels to drain, then arrange pieces in the slow cooker.
- Set the sauté pan over medium-high heat and add onion.
- Sauté, stirring frequently, for 10 minutes, or until lightly browned.
- Sprinkle with remaining flour, and cook until browned.
- Gradually add wine, stirring to scrape up browned bits from the bottom of the pan.
- Add stock and cook, stirring frequently, for 10 to 15 minutes, until sauce is thick enough to coat the back of a spoon.
- Pour sauce over chicken in slow cooker and lay 2 sprigs of tarragon on top.
- Cover and cook on low until chicken is tender, at least 3 hours (up to 8 hours).
- At 3 to 4 hours, chicken will still be firm and hold its shape.
- At 6 to 8 hours, the meat will be falling off the bone.
- Pour in cream and stir well.
- Cover and cook 10 to 15 minutes to heat thoroughly.
- While chicken finishes cooking, strip leaves from remaining tarragon sprigs and coarsely chop.
- Remove and discard tarragon sprigs from slow cooker and stir in freshly chopped leaves.
- Turn off slow cooker.
- Divide chicken and sauce among plates; serve immediately.