Serves: 6
INGREDIENTS
4 1/2 pounds, chicken
kosher salt and freshly ground pepper to taste
2 tablespoons, extra virgin olive oil
1/2 cup, extra virgin olive oil
1 large, yellow onion – chopped
10 cloves, garlic – peeled
1/2 cup, white wine
1 1/2 cups, chicken broth
2 tablespoons, fresh tarragon – finely chopped
4 sprigs, fresh tarragon
3/4 heirloom tomatoes – cored
METHOD
- Season chicken with salt and pepper
- In stovetop-safe insert of slow cooker over medium/high heat, warm 2 tablespoons oil
- Add chicken, skin side down; brown, turning once, 7-8 minutes total.
- Transfer to plate
- Add onion to insert; reduce heat to medium
- Cook 8 minutes
- Add garlic; cook for 2 minutes
- Add wine; simmer 1 minute
- Add 1/2 cup oil and broth;season with salt and pepper
- place chicken, skin side up, in insert; tuck tarragon springs in between chicken pieces
- Place tomatoes on top
- Bring to a simmer
- Place insert in slow-cooker base; cover and cook for 3 hours
- Using spoon, transfer chicken, tomatoes, some of onion-garlic mixture and braising juices to platter.
- Garnish with chopped tarragon
- Serve with white cheddar grits or mashed potatoes.