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

September 24, 2009.   2 Comments.   Categories Poultry, Slowcooker / Crockpot.  

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

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.