Do you like slow-cooker recipes? I do…they’re amazing, just chop, brown and add…and several hours later you have a fantastic meal that will satisfy even the hungriest of your clan. And this one will be sure to please.
6 bone-in, skin-on chicken breasts, (10 to 12 ounces each)
2 tablespoons vegetable oil
1 1/4 pounds crimini mushrooms, quartered ( if you can’t find criminis, substitute with mini portobellos)
1 onion, diced
4 cloves garlic, minced
1 3/4 cup dry white wine
1 cup low-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 bay leaves
1 pound carrots, peeled and cut on the diagonal
1/4 cup all-purpose flour
1 cup heavy cream
1/4 cup minced fresh tarragon
1 tablespoon fresh lemon juice
1. Mince garlic.
2. Dice onion. FYI…I have a method for this which I was taught by, believe it or not of all people, my Step Father years ago when I was a little girl. And I’ve been dicing this way ever since. Simply take the onion and cut it in sections on one side.
Then slice in the same fashion on the next side.
Now flip the onion and cut vertically through the cris-cross horizontal cuts you just made.
This makes for some beautifully even cut dices.
3. Cut crimini mushrooms into quarters.
4. Cut peeled carrots into diagonal slices.
4. Prep chicken breast by sprinkling with pepper and salt. (FYI…salt is important here so don’t under-do it.)
6. Add vegetable oil to 12 inch frying pan and brown each side of 3 chicken breast for about 5 minutes. Once complete, repeat with other 3 breasts and place them into the slow-cooker.
7. Add mushrooms and onion, (sorry Julia Child, my mushrooms do not have as much room as I’m sure you would like. I will try harder next time. For those of you who want to make mushrooms the proper way, divide this amount in half and cook 2 batches instead of one.) Julia will be very happy!
Add minced garlic.
8. Add dry white wine and scrape any browned bits into mixture. Simmer until reduced by half, about 5 minutes.
9. Poor mushroom mixture into slow cooker with chicken.
10. Add broth, Thyme and Bay leaves to slow cooker.
11. Add carrots, nestling them into the outer regions of the cooker.
12. Cover and cook on low for 4 hours or until chicken is tender. (Do not leave chicken in slow-cooker for longer than recommended time.)
13. Mince fresh Tarragon.
14. After cooking for 4 hours, transfer chicken to a large serving dish and remove the bay leaves from the slow-cooker.
15. Whisk the flour with the cream until smooth.
16. Add to vegetables in slow-cooker, turn on high, cover and cook until the sauce is thickened, about 30 minutes.
17. Stir in the fresh minced Tarragon, lemon juice and season to taste with salt and pepper. Then spoon some of the sauce with vegetables over chicken and serve.
And there you have it…mmm, mmm, good!
As always, please come back and share how you liked this recipe if you try it.
Have a Fab You Bliss Wednesday!