Sunday, February 16, 2014

Tarragon Chicken

I've gotten behind on blog posting. Again. I think I have a problem. I get really far ahead, which helps...for about a week. Then I don't post anything further that week. Like I said, it's a problem.

I made this so long ago, I truthfully barely remember eating it. I know I didn't hate it and that we didn't love it, so I'll just give this a rating of good and put it on the list to make again. Forgive me!

Tarragon Chicken-adapted from Every Day with Rachael Ray
Total Time: 5 hours
Serves 4

  • 1/2 cup plus 2 tablespoons chicken broth
  • 4 tablespoons dijon mustard
  • 1 teaspoon kosher salt, more to taste
  • 1/8 teaspoon pepper, more to taste
  • 4 pounds bone-in chicken parts
  • 3 cloves garlic, minced
  • 2 tablespoons fresh tarragon, chopped
  • 1/2 cup heavy cream
  • 1/2 cup lemon juice
Pour the chicken broth into a 6 quart slow cooker. In a small bowl, combine mustard, salt and pepper and rub on chicken pieces. Place chicken in the slow cooker and top with garlic and tarragon. Cover and cook on low for about 5 hours or until chicken is cooked through.

Transfer chicken to a plate and cover to keep warm. Strain the juices in the slow cooker into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until sauce has thickened; stir in the lemon juice. Pour over chicken.
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