Crock Pot Tarragon Chicken

Submitted by Elmotoo

"For ZWT8, A French Love Affair challenge. I am adapting Chocolatl's recipe#479544 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"

 

• Ready In: 6hrs 20mins
• Ingredients: 13
• Serves: 6-8

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.

Reviews

[I'mPat]

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.