Chicken with White Wine, Tarragon, and Cream
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 4-6 hours on low |
| Source | America's Test Kitchen: Slow Cooker Revolution (pg 80) |
| Yield / serves | 6 servings |
| Rating | Very good |
Ingredients
- 6 bone-in, skin-on split chicken breasts, trimmed
- salt and pepper
- 1/4 c vegetable oil
- 1 1/4 lbs cremini mushrooms, trimmed and halved if small or quartered if large
- 2 onions, minced
- 2 t minced fresh thyme, or 1/2 t dried
- 4 garlic cloves, minced
- 1/4 c all-purpose flour
- 3/4 c dry white wine
- 1 c low-sodium chicken broth
- 1 lb carrots (about 6), peeled, halved lengthwise, and sliced 1/2-inch thick
- 2 T soy sauce
- 2 bay leaves
- 1/2 c heavy cream
- 1/4 c minced fresh tarragon
Preparation
Dry the chicken with paper towels and season with salt and pepper. Heap 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add half of the chicken, skin side down, and brown lightly, about 5 minutes; transfer to a plate. Repeat with 1 tablespoon more oil and remaining chicken; transfer to plate. Let chicken cool slightly and discard skin.
Add remaining 2 tablespoons oil, mushrooms, onions, thyme, and 1/4 teaspoon salt to the pan. Cover and cook over medium heat until mushrooms are softened, 5-10 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5-10 minutes.
Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
Stir broth, carrots, soy sauce, and bay leaves into the slow cooker. Nestle browned chicken with any accumulated juice into the slow cooker. Cover and cook until chicken is tender, 4-6 hours on low.
Transfer the chicken and vegetables to a serving platter and tent loosely with aluminum foil. Let the braising liquid settle for 5 minutes, then remove fat from the surface using a large spoon. Discard the bay leaves. Stir in cream and tarragon and season with salt and pepper to taste. Spoon 1 cup of the sauce over the chicken and serve with the remaining sauce.
