Crock Pot Roast Chicken in Tarragon Cream Sauce
- Ready In:
- 9hrs 15mins
- 1 (3 -6 lb) roasting chickens
- 2 slices lemons, about 1/2 inch thick
- 1 teaspoon dried tarragon or 2 sprigs fresh tarragon
- 1 tablespoon vegetable oil
- 2 tablespoons brandy (optional)
- 3 tablespoons finely chopped shallots
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup dry white wine
- 1⁄2 cup condensed chicken broth (undiluted)
- chicken broth
- 1⁄4 cup chopped fresh tarragon or 2 tablespoons dried tarragon
- 1⁄2 cup whipping cream
- salt and black pepper, to taste
- Rinse chicken inside and out and pat dry.
- Place lemon slices inside cavity along with tarragon and truss chicken loosely.
- (See Tip) In a skillet, heat oil over medium high heat.
- Brown chicken on all sides, using two wooden spoons to turn the bird so you don't puncture the skin, finishing with the breast side up.
- Turn off heat and pour brandy, if using, over chicken.
- Ignite and, when flames subside, transfer chicken to slow cooker stoneware.
- Drain off all but 1 tablespoons.
- fat in pan.
- Over medium heat, cook shallots until soft.
- Season with salt and pepper.
- Add wine and chicken broth and bring to a boil.
- Cook until sauce is reduced by about one third, about 5 minutes.
- Pour over chicken, cover and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours, until juices run clear when pierced with a fork or a meat thermometer inserted in the thickest part of the thigh reads 170°F.
- Carefully lift chicken from liquid, transfer to a large heatproof platter and keep warm while you make the sauce.
- TO MAKE TARRAGON-CREAM SAUCE: Pour cooking liquid into a 4-cup heatproof measure and place in the freezer for a few minutes until the fat rises to the surface.
- Skim off as much fat as possible.
- Transfer remaining liquid to a saucepan and, over high heat, boil rapidly until sauce is reduced by half.
- Stir in tarragon and cream and season to taste with salt and pepper.
- Serve in a sauce boat alongside carved chicken.
- TIP: I suggest trussing the chicken loosely for ease of browning and lifting.
- However, it is important to keep the string loose or the inner part of the thigh, which is less exposed to heat, will not cook properly.
- The 150 Best Slow Cooker Recipes.
- J Finlayson.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!