Tarragon Chicken

By carvalhohm

Ingredients

• 4 each chicken drumsticks and thighs (about 2 1/2 lb)
• 1 large onion, very thinly sliced
• 4 cloves garlic, peeled and thinly sliced
• 2 plum tomatoes, diced
• 1/3 cup tarragon vinegar
• 1 1/2 Tbsp chopped fresh tarragon or 2 tsp dried
• 1 Tbsp Dijon mustard
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 cup heavy cream
• 2 Tbsp all-purpose flour

Preparation

Step 1

Remove skin from chicken by grasping it with paper towels and pulling it off.

Mix all ingredients except heavy cream and flour in 4 1/2-qt or larger slow-cooker.

Cover and cook on high 4 hours or low 7 hours until chicken is cooked through and onions are soft.

Whisk heavy cream and flour in a small bowl until smooth. Stir in some hot liquid from cooker; stir into liquid in cooker. Turn setting to high; cook 25 minutes until liquid thickens.

Per Single Serving / Serves 4 Total
Calories from fat 324