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Chicken with White Wine Tarragon, and Cream
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Source: Cooks Illustrated
| 6 | chicken breasts, bone-in skin-on split. |
| Salt | |
| Black pepper | |
| 2 tablespoons | vegetable oil |
| 1 ¼ pounds | cremini mushrooms, brushed clean and quartered |
| 1 medium | onion, chopped medium |
| 4 medium | garlic cloves, minced or pressed through a garlic press |
| 1 ¾ cups | dry white wine |
| 4 sprigs | fresh thyme |
| 1 | bay leaf |
| 6 medium | carrots, peeled and cut into 3 inch chunks |
| 1 cup | low-sodium chicken broth |
| 1 cup | heavy cream |
| ¼ cup | all-purpose flour |
| ¼ cup | chopped fresh tarragon leaves |
| 1 tablespoon | lemon juice |
Dry the chicken thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Carefully lay 3 of the chicken breasts in the skillet, skin side down, and cook until golden, about 6 minutes. Flip the chicken over and continue to cook until the second side is golden, about 3 minutes. Transfer the chicken to a slow cooker. Return the skillet to medium-high heat and heat 2 more teaspoons oil until just smoking. Brown the remaining chicken and transfer it to the slow cooker.
Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the mushrooms, onion, and ¼ teaspoon salt; cook, stirring occasionally, until the mushrooms have released their moisture and are dry and browned, 10 to 12 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the wine, thyme, and bay leaf, scraping up any browned bits off the skillet bottom; turn the heat to high, bring to a simmer, and cook until reduced by about about half, 8 to 10 minutes. Transfer the mixture to the slow cooker.
Following the illustrations on page 323, nestle the carrots into the slow cooker around the edges and add the chicken broth. Cover and cook on low, until the chicken is tender but not falling apart, about 4 hours.
Transfer the chicken to a carving board and tent loosely with foil to keep warm. Discard the bay leaf and thyme sprigs. Turn the slow cooker to high. In a small bowl, whisk the cream and flour together until smooth, then stir into the slow cooker. Continue to cook on high until the sauce thickens and no longer tastes of flour, 10 to 15 minutes longer. Stir in the tarragon and lemon juice; season with slat and pepper to taste. Return the chicken to the slow cooker and allow to heat through before serving.
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