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Tarragon Chicken

TOTAL TIME: Prep: 30 min. Cook: 6 hours YIELD: 6 servings.
I tried this dish one night when I had friends coming over for dinner and was pleased with how fresh-tasting it was. Serve it with crusty French bread to soak up all the delectable sauce. —Shanelle Lee, Ephrata, Pennsylvania

Ingredients

  • 1 pound fresh baby carrots
  • 1/2 pound medium fresh mushrooms, halved
  • 1 small onion, chopped
  • 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
  • 1 cup chicken broth
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1/2 cup heavy whipping cream

Directions

  • 1. In a 5-qt. slow cooker, combine carrots, mushrooms and onion. Top with chicken. In a small bowl, combine broth, tarragon, salt and pepper; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken; when cool enough to handle, shred with 2 forks. Transfer chicken and vegetables to a serving platter; keep warm.
  • 2. Pour juices into a small saucepan. Skim fat. In a small bowl, mix cornstarch with 1/2 cup cooking juices until smooth. Whisk into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add cream; heat through. Serve with chicken and vegetables.

Nutrition Facts

1 chicken thigh with 1/3 cup sauce: 309 calories, 17g fat (7g saturated fat), 110mg cholesterol, 497mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 26g protein.

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