French Chicken with Tarragon and Vegetables

Preparation time: 10 minutes

Cook time: 3 hours 25 minutes

Nutrition facts (per serving): 471 cal (13g fat, 29g protein, 3g fiber)

Let’s have a rich and delicious combination of chicken, mushroom, potatoes, and shallots. Try it with warm bread slices, and you’ll simply love it.

Ingredients (6 servings)

6 chicken thigh cutlets, bone-in, trimmed

2 celery sticks, chopped

7 ounces button mushrooms

4 French shallots, peeled

2 garlic cloves, crushed

1 cup white wine

2 tablespoons plain flour

2 tablespoons tomato paste

2 cups chicken stock

1 tablespoon fresh tarragon, chopped

12 ounces baby potatoes, halved, if large

1 bunch baby carrots, trimmed, peeled

7 ounces green beans, trimmed

Preparation

Set a 10 pt slow cooker to Browning. Once heated, season the chicken and then place, skin-side down, in the slow cooker. Sear for 4 minutes per side until brown. Transfer to a suitable plate. Add mushroom, celery, and shallot to a slow cooker. Cook for 5 minutes until golden and beginning to caramelize. Add the garlic and cook for 1 minute. Pour in the wine and cook for approximately 3 minutes until reduced to half. Add the flour and tomato paste. Sauté for 2 minutes. Pour in the stock, and mix until smooth. Bring to the boil. Stir in the tarragon and season. Change the slow cooker setting to Low. Return the chicken and potato to the slow cooker. Cover and cook for 3 hours. Add the carrots and cover. Lastly, cook for 3 hours and add the beans in the last 30 minutes. Serve with tarragon sprigs.