Sunday, January 31, 2010
SLOW COOKER TARRAGON CHICKEN
Heat 2 tbsp oil in a skillet.
Sprinkle 4-8 boneless, skinless chicken breasts with salt and pepper (number of chicken breasts doesn't matter- just as long as they fit in your crock pot)
Brown chicken on all sides in oil and place chicken in the slow cooker
Add to the same skillet:
One chopped onion
1-2 cloves garlic, chopped
one pound white button mushrooms, roughly sliced- not too small
one teaspoon dried tarragon
Saute for about 10 minutes and transfer to crock pot with chicken
Deglaze skillet with:
1/2 cup dry white wine or vermouth, scraping the bits from the pan into the liquid
2 cups chicken broth
1/4 cup Dijon mustard
Combine liquids- you might need to use a whisk
Pour into crock pot.
Cook on low for 5 hours or high for 3 hrs (a little longer won't hurt, but check to see if it needs a little water if you leave it in longer).
Combine 1/2 cup half-and-half with 2 tablespoons cornstarch and pour into crockpot and stir contents. Cover and cook for about 15 minutes.
Great served with rice or risotto. Garnish with fresh tarragon if you have it. If you REALLY like tarragon, you can put some fresh tarragon in when you add the half-and-half. (I don't do this, but the original recipe I worked with called for it).