Posted: Jan 11, 2006 12:35 am
TARRAGON CHICKEN (slow cooker style--A French recipe)
3/4 cup plus 2 Tbs all-purpose flour
1 tsp salt
1 chicken, cut into serving pieces and skinned (or not!)
2 Tbs unsalted butter
2 Tbs olive oil
1 yellow onion, finely chopped
1 cup dry white wine
1 cup chicken stock
6 springs tarragon
1 cup heavy cream or half & half
Combine the 3/4 cup flour and the salt in a ziploc. And the chicken, several pieces at a time and shake them to coat.
Heat a saute pan over med-high heat; add butter and oil. Add the chicken and cook, turning once, for 8/10 minutes, until browned on both sides. Take out and drain on paper towels then lay them down in bottom of the crock pot.
Put the saute pan back on med-high eat, add onion and 2 Tbs flour. Saute, stirring frequently, for 10 minutes, or until lightly browned. Gradually add the wine, stirring to scrape up all the browned bits from the bottom of the pan. Add the stock and cook, stirring frquently for 10/15 minutes, untilt he sauce is thick enough to coat the back of a wooden spoon.
Pour the sauce over the chicken in the crock pot and lay 2 springs of tarragon on top. Cover and cook on low setting for 3 to 8 hours (I do it for 8--I like the meat falling off the bone). Pour in the cream and stir well. Cover and cook for 10/15 more minutes.
While the chicken finishes cooking, strip the leaves from the remaining sprigs of tarragon and chop coarsely. Remove and discard the tarragon sprigs from the slow cooker and stir in the fresh tarragon.
EAT THAT DELICIOUS FRENCH MESS!