She then proceed to serve us French Onion soup. It was savory and cheesy and OO La La!!! I would have asked for a second bowl but I knew the main meal was on its way. Here is a photo of the recipe so you can enjoy it as much as I did.She made Chicken Tarragon. I could smell it when we arrived, and I was dying to taste it all evening. I was so excited that she has created the main portion of it in a crockpot! This tidbit would allow me the benefit of making it for my family more often! She added the cream protion and the tarragon at the end allowing for the perfect blend of flavors. It was a beautiful dish!
Slow-Cooker Chicken with White Wine, Tarragon, and Cream
Recipe by Cook’s Country
www.cookscountry.com
www.cookscountry.com
If cremini mushrooms (a.k.a. baby bellas) are unavailable, substitute portobello mushroom caps, cut into 1-inch pieces. Fresh tarragon,unlike its dried counterpart, has a distinctive anise-like flavor that
is crucial in this dish.
is crucial in this dish.
Serves 6
| 6 | split bone-in, skin-on chicken breasts (10 to 12 ounces each), or 12 bone-in, skin-on chicken thighs (6 to 8 ounces each), trimmed |
| 2 | tablespoons vegetable oil |
| 1 1/4 | pounds cremini mushrooms , quartered |
| 1 | onion , chopped medium |
| 4 | cloves garlic , minced |
| 1 3/4 | cups dry white wine |
| 1 | cup low-sodium chicken broth |
| 1 | tablespoon minced fresh thyme leaves or 1 teaspoon dried |
| 2 | bay leaves |
| 1 | pound carrots , peeled and cut into 3-inch lengths |
| 1/4 | cup all-purpose flour |
| 1 | cup heavy cream |
| 1/4 | cup minced fresh tarragon |
| 1 | tablespoon fresh lemon juice |
1. Dry the chicken with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the chicken on both sides, about 10 minutes, then add to the slow cooker. (Remove the browned skin if using chicken thighs.) Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining chicken. Discard any fat left in the skillet.
2. Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the mushrooms, onion, and 1/4 teaspoon salt. Cook until the mushrooms are brown, 10 to 15 minutes. Stir in the garlic and cook for 15 seconds. Stir in the wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes. Pour into the slow cooker.
3. Add the broth, thyme, and bay leaves to the slow cooker. Nestle the carrots into the slow cooker around the edges. Cover and cook on low until the chicken is tender, about 4 hours.
4.Transfer the chicken to a large serving dish and tent loosely with foil. Discard the bay leaves. Set the slow cooker to high. Whisk the flour with the cream until smooth, then stir into the slow cooker.
Cover and continue to cook until the sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer. Stir in the tarragon and lemon juice and season with salt and pepper to taste. Spoon the vegetables and some of the sauce over the chicken and serve, passing the remaining sauce separately.
Cover and continue to cook until the sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer. Stir in the tarragon and lemon juice and season with salt and pepper to taste. Spoon the vegetables and some of the sauce over the chicken and serve, passing the remaining sauce separately.
http://laurasbestrecipes.com/2009/09/slow-cooker_chicken_with_white_wine_tarragon_and_cream/
To make the evening perfect she served a french cream cake. It had crispy layers with cream layers. It was sweet but not too sweet with an a rich chocolate ganache topping! Wow~
When I was half way through my piece of cake, I remembered that she had make carrot cake cupcakes for the kids. The little carrots on top were made from rolled mascarpone and the leaves of the fennel plant. So creative!!!
I proceeded to eat a carrot cake cupcake and then, of course, I finished my cake! Don't tell anyone I had two desserts! But they were awesome!!
To make the evening perfect she served a french cream cake. It had crispy layers with cream layers. It was sweet but not too sweet with an a rich chocolate ganache topping! Wow~
When I was half way through my piece of cake, I remembered that she had make carrot cake cupcakes for the kids. The little carrots on top were made from rolled mascarpone and the leaves of the fennel plant. So creative!!!
I proceeded to eat a carrot cake cupcake and then, of course, I finished my cake! Don't tell anyone I had two desserts! But they were awesome!!
Hopefully, with these recipes and ideas you can create a meal that leaves you as happy as I was with this meal!
Happy Eating!
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