Crock Pot Tarragon Chicken |
|
 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
|
I am adapting Chocolatl's Tarragon Chicken to be made in the crock pot. My boneless thighs nearly disintegrated, lol. This would be good over pasta, rice or polenta. - **i increased the amount of flour as I needed to complete recipe **I increased seasonings corresponding to increased flour **I changed the frying chickens to thighs because thighs will be uniform in size & do well with long cooking. **I removed the skin but not necessarily the bone **I did NOT cut back on the liquid because I needed more flour **I changed margarine to butter **I made mushrooms optional ;) **I added an extra garlic clove & minced vs. chopped them. Ingredients:
1 cup flour |
1 teaspoon pepper |
1 teaspoon salt |
2 teaspoons dried tarragon |
8 chicken thighs (skin removed, with or without bone) |
1/4 cup vegetable oil |
1/4 cup butter |
1/2 cup dry white wine (or more) or 1/2 cup chicken broth (or more) |
1 lb mushroom, sliced (optional) |
1 (14 ounce) can diced tomatoes, drained |
1 (8 ounce) can tomato sauce |
2 garlic cloves, minced |
fresh parsley, chopped |
Directions:
1. Place flour, salt, pepper and tarragon in a large zippered bag.
2. Add chicken in batches and shake to coat.
3. Remove chicken and reserve flour mixture.
4. Heat oil and butter in a large skillet over medium-high heat.
5. Add chicken, in batches if necessary, and brown on all sides, about 5 minutes per side.
6. Place chicken in a crock pot.
7. Add flour to the fat and drippings in the pan.
8. Over medium-low heat, whisk in wine/broth until mixture is thick and smooth. (I used a cast iron skillet which gets hot & retains heat so for this step, I just shut it off) You may need more liquid to get a nice sauce.
9. Pour over chicken.
10. Add remaining ingredients.
11. Cover and cook on LOW until chicken is cooked through, about 6 hours for boneless chicken & 8 hours for bone-in chicken.
12. Sprinkle with parsley before serving.
|
|