pat's Recipe

Braised Tarragon Chicken

Category: Poultry

Ingredients:
1 Tbs. vegetable oil
1 chicken, about 4 lb., cut into 8 pieces
2 large leeks, white and light green portions, rinsed well and thinly sliced
Kosher salt and freshly ground pepper, to taste
2 tsp. minced garlic
2 Tbs. all-purpose flour
1/2 cup dry white wine
2 Tbs. chopped fresh tarragon
3 Tbs. chopped fresh flat-leaf parsley
1 Tbs. fresh lemon juice
1 1/4 cups chicken broth
4 carrots, peeled and cut into 2-inch lengths
1/2 cup heavy cream
Mashed potatoes for serving

Directions:
In the stovetop-safe insert of a slow cooker over medium-high heat, warm the oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate.


Reduce the heat to medium. Add the leeks and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Add the garlic and flour and cook, stirring constantly, for 1 minute. Add the wine and cook, stirring to scrape up the browned bits from the pan bottom, until the liquid is almost evaporated, about 1 minute. Add 1 Tbs. of the tarragon, 2 Tbs. of the parsley, the lemon juice, broth, carrots and chicken.

Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer’s instructions until the chicken and carrots are tender, about 3 hours; stir in the cream during the last 30 minutes of cooking. Stir in the remaining 1 Tbs. tarragon and 1 Tbs. parsley, and season with salt and pepper. Serve immediately with mashed potatoes alongside. Serves 4 to 6.