Crock Pot Tarragon Chicken
photo by I'mPat
- Ready In:
- 6hrs 20mins
- 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
- Place flour, salt, pepper and tarragon in a large zippered bag.
- Add chicken in batches and shake to coat.
- Remove chicken and reserve flour mixture.
- Heat oil and butter in a large skillet over medium-high heat.
- Add chicken, in batches if necessary, and brown on all sides, about 5 minutes per side.
- Place chicken in a crock pot.
- Add flour to the fat and drippings in the pan.
- 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.
- Pour over chicken.
- Add remaining ingredients.
- Cover and cook on LOW until chicken is cooked through, about 6 hours for boneless chicken & 8 hours for bone-in chicken.
- Sprinkle with parsley before serving.
Questions & Replies
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Taste wise absolutely delicious, the only issue I had was when I went to add the flour and then add the 1/2 cup of wine I ended up with a thick gluggy paste and 2 cups of stock it was still thick and pasty so put half of it in a bowl and added another cup of water till I had a smooth thick sauce and poured that over the thighs and then added the rest of the ingredients and 4 hours later (which is what I estimated it would take in my crock pot on low) we had the most succulent and flavoursome of chicken dishes, next time I will make sure I have rice to serve it over for that sauce is outstanding and will give basil a try in place of the tarragon as I always feel that basil and tomatoes go so well together. Thank you Elmotoo, made for the Auusie/Kiwi Recipe Swap #81 October 2013.