My mother-in-law mentioned the other day that she was looking for some crock-pot recipes, I noticed a slow cooker magazine at my local grocery store and I figured I would check it out and then give it to her. While looking at it I started marking pages; I can’t tell you how many times I see a recipe that looks awesome and make a note to try it later and never find it again. After marking like 7 pages I quickly came to the conclusion; I am going to have to buy her her own copy.
Like most I don’t always have a ton of time in the morning so I planned on prepping both my dinner for the night and the crock-pot for the next day. If I have several dishes in mind I will always cut enough onions, peppers, garlic and potatoes and carrots or whatever I am going to use in multiple dishes all at the same time and just set aside per dish. You already have the cutting board and knife out just keep going; you’ll be happy you did.
Though sometimes it doesn’t always work out quite like you planned; both dishes I was making asked for some dry white wine. I opened a bottle made the first dish, poured myself a glass, my husband walking by decided he wanted a glass, by the time I got around to making the meal for the slow cooker, yup I was out of wine and had to open another bottle. It was worth it, the chicken from the crock-pot was amazing. We didn’t save the leftover carrots and mushrooms but we did have a couple of chicken breast (they were large ones) they were so flavorful and moist, so much so my husband sent me a text on his lunch telling me how amazing his sandwich was. He just asked me what I was blogging about and told me to tell you that the chicken has a great flavor and he really likes it. He is so helpful wink wink.
Chicken with White Wine, Tarragon and Cream (slow cooker revolution)
Serves 6 – cook on low 4-6 hours
4-6 bone-in, skin-on split chicken breasts, trimmed salt and peppered
¼ cup olive oil
16 ounces cremini mushrooms, trimmed and halved if small or quartered if large
2 onions minced
½ tsp dried minced thyme
4-6 garlic cloves, minced
¼ cup flour
¾ cup dry white wine – I used chardonnay
1 cup low-sodium chicken broth
1 pound carrots peeled, halved length wise and sliced about ½ inch thick
2 tbs soy sauce
2 bay leaves
½ cup heavy cream
¼ cup minced fresh tarragon – (note) I used less because I am not a fan of black licorice but I would use it again in this dish
- Pat chicken dry, season with salt and pepper. Heat a tablespoon of oil in a skillet over medium high heat. Add chicken skin side down, do not crowd the pan. Repeat with remaining chicken. Set aside and let cool. Remove and discard the skin.
- Add remaining oil, mushrooms, onions, thyme and some salt to the pan. Cover and cook till softened, about 10 minutes. Uncover continue to cook until the mushrooms are dry and browned about 10 minutes.
- Stir in garlic and cook about 30 seconds, stir in flour and cook for about a minute. Slowly whisk in the wine, scraping up any browned bits and smoothing out any lumps. Transfer to slow cooker.
- Stir in broth, carrots, soy sauce and bay leaves into the slow cooker. Place browned chicken along with the juices into the slow cooker. Cover and cook until chicken is tender, 4-6 hours on low. Any longer and you risk drying out the chicken
- Transfer chicken and vegetables to a serving platter and tent loosely with foil. Let braising liquid settle for about 5 minutes; remove any excess fat from the surface. Discard bay leaves. Stir in cream and tarragon and season with salt and pepper to taste. Reserving 1-2 cups of sauce to serve with chicken pour the remaining over the chicken and veggies.