Melt-in-Your-Mouth Tarragon Chicken

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Melt-in-Your-Mouth Tarragon Chicken
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

SLOW-COOKER STUFF:

  • 1/2 cup plus 2 tbsp. chicken broth
  • 4 tablespoons dijon mustard
  • Salt and pepper
  • 4 pounds bone-in chicken parts (breasts, drumsticks and thighs), skin discarded
  • 3 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh tarragon

OUT-OF-THE-POT INGREDIENTS:

  • 1/3 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 lemon, finely zested and juiced
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon

Preparation

Pour the broth into a 6- to 7-qt. slow cooker. In a small bowl, combine the mustard, 1 tsp. salt and 1/8 tsp. pepper; rub the chicken with the mustard. Place the chicken in the slow cooker and top with the garlic and 2 tbsp. tarragon. Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees , about 5 hours.

Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices 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 the sauce is thickened; stir in the lemon juice. Pour the sauce over the chicken.

In a small bowl, combine the lemon zest, parsley, and 1 tbsp. tarragon. Top the chicken with the zest-herb mixture.