Slow-Cooker Chicken with White Wine, Tarragon, and Cream

If cremini mushrooms (a.k.a. baby bellas) are unavailable, substitute portobello mushroom caps, cut into 1-inch pieces. Fresh tarragon, unlike its dried counterpart, has a distinctive anise-like flavor that is crucial in this dish.

Serves 6

6	split bone-in, skin-on chicken breasts (10 to 12 ounces each), or 12 bone-in, skin-on chicken thighs (6 to 8 ounces each), trimmed
2	tablespoons vegetable oil
1 1/4	pounds cremini mushrooms , quartered
1	onion , chopped medium
4	cloves garlic , minced
1 3/4	cups dry white wine
1	cup low-sodium chicken broth
1	tablespoon minced fresh thyme leaves  or 1 teaspoon dried
2	bay leaves
1	pound carrots , peeled and cut into 3-inch lengths
1/4	cup all-purpose flour
1	cup heavy cream
1/4	cup minced fresh tarragon
1	tablespoon fresh lemon juice

1. Dry the chicken with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the chicken on both sides, about 10 minutes, then add to the slow cooker. (Remove the browned skin if using chicken thighs.) Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining chicken. Discard any fat left in the skillet.

2. Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the mushrooms, onion, and 1/4 teaspoon salt. Cook until the mushrooms are brown, 10 to 15 minutes. Stir in the garlic and cook for 15 seconds. Stir in the wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes. Pour into the slow cooker.

3. Add the broth, thyme, and bay leaves to the slow cooker. Nestle the carrots into the slow cooker around the edges. Cover and cook on low until the chicken is tender, about 4 hours.

4. Transfer the chicken to a large serving dish and tent loosely with foil. Discard the bay leaves. Set the slow cooker to high. Whisk the flour with the cream until smooth, then stir into the slow cooker. Cover and continue to cook until the sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer. Stir in the tarragon and lemon juice and season with salt and pepper to taste. Spoon the vegetables and some of the sauce over the chicken and serve, passing the remaining sauce separately.