...slow-cooker chicken with wine, tarragon, and cream...
I have really started to love the slow cooker. Benjamin's sister came to visit, and while we were out and about, it was great knowing dinner was taken care of. This recipe was good, the meat falls off the bone, and the tastes are more refined than your traditional 'throw it in a pot' slow cooker recipes.
Recipe thanks to Cook's Illustrated
Ingredients You'll Need:
2 tablespoons vegetable oil
1 1/2 pounds mushrooms, halved if small or quartered if large
2 onions, chopped
4 garlic cloves, minced
1/2 teaspoon dried thyme
1 3/4 cups white wine
1 1/2 cups chicken broth
6 carrots cut into 1 inch pieces
3 tablespoons minute tapioca
2 tablespoons soy sauce
2 bay leaves
4 pounds bone in chicken pieces- take your pick of what parts you like- skin removed and fat trimmed
1 cup heavy cream
1/4 cup fresh tarragon leaves
1. Heat oil in a skillet until hot, then add mushrooms, onions, garlic, thyme, and pinch of salt. Cover and stir often about 8-10 minutes.
2. Uncover and continue cooking about 8-10 minutes more until vegetables are cooked down. Stir in wine, scrapping up brown bits and simmer until thickens to about 3 cups.
3. Transfer mixture to slow cooker and stir in broth, carrots, tapioca, soy sauce, and bay leaves. Season chicken with salt and pepper then nestle into mixture. Cover and cook on low 4-5 hours.
4. Transfer chicken and carrots to a dish. Let the liquid settle 5 minutes and remove any fat on the top. Remove the bay leaves then stir in cream and tarragon. Season with salt and pepper and serve over the chicken.
Enjoy this dish- it's great for company!