Crock Pot Roast Chicken in Tarragon Cream Sauce 🍗🌿

Description:

Indulge in the succulent flavors of this Crock Pot Roast Chicken in Tarragon Cream Sauce! 😋 Although the process may seem a tad lengthy, trust me, it’s worth it. The initial step of browning the chicken not only adds to its visual appeal but also imparts a depth of flavor that permeates every bite. Plus, it creates a luscious base of flavorful fat which works wonders in softening the shallots and elevating the overall taste profile. 🌟 And if you’re feeling a bit fancy, a splash of brandy adds a touch of sophistication to the rich cream sauce that accompanies this dish beautifully. 🥃✨ Perfect for cozy weeknight dinners or weekend indulgences, this recipe promises to delight your taste buds with every mouthful! 🤤

Ingredients:

1 roasting chicken
2 lemons
1 tsp dried tarragon
1 tbsp fresh tarragon
2 tbsp brandy (optional)
3 shallots
Salt, to taste
Black pepper, to taste
1/4 cup dry white wine
1/2 cup condensed chicken broth
1/2 cup chicken broth
1/4 cup fresh tarragon (for sauce)
1/2 tsp dried tarragon (for sauce)
1/2 cup cream
Olive oil

Nutritional Information (per serving):

Calories: 663.5
Fat: 50g
Saturated Fat: 17.4g
Cholesterol: 201.5mg
Sodium: 943.4mg
Carbohydrates: 6.2g
Fiber: 0.5g
Sugar: 0.5g
Protein: 41.1g

Cooking Instructions:

Steps	Instructions
1	Rinse chicken inside and out and pat dry.
2	Place lemon slices inside cavity along with tarragon and truss chicken loosely.
3	In a skillet, heat oil over medium-high heat.
4	Brown chicken on all sides, using two wooden spoons to turn the bird, ensuring not to puncture the skin, and finishing with the breast side up.
5	Turn off heat and pour brandy, if using, over chicken. Ignite and, when flames subside, transfer chicken to slow cooker stoneware.
6	Drain off all but 1 tablespoon fat in the pan. Over medium heat, cook shallots until soft. Season with salt and pepper.
7	Add wine and chicken broth, and bring to a boil. Cook until the sauce is reduced by about one-third, approximately 5 minutes.
8	Pour over chicken, cover, and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours, until juices run clear or a meat thermometer inserted in the thickest part of the thigh reads 170°F.
9	Carefully lift chicken from the liquid, transfer to a large heatproof platter, and keep warm while making the sauce.
10	To make the tarragon-cream sauce: Pour cooking liquid into a 4-cup heatproof measure and place in the freezer for a few minutes until the fat rises to the surface.
11	Skim off as much fat as possible. Transfer the remaining liquid to a saucepan and, over high heat, boil rapidly until the sauce is reduced by half.
12	Stir in tarragon and cream, and season to taste with salt and pepper. Serve in a sauce boat alongside carved chicken.

Tips:

Truss the chicken loosely for ease of browning and lifting. Ensure the string is loose to allow even cooking.
Pair this delectable dish with simple boiled potatoes with parsley, mashed potatoes, or plain steamed rice for a satisfying meal.
For an extra touch of elegance, garnish with fresh tarragon leaves before serving.

Recipe Source:

Adapted from “The 150 Best Slow Cooker Recipes” by J. Finlayson.

Indulge in the exquisite flavors of this Crock Pot Roast Chicken in Tarragon Cream Sauce and elevate your dining experience to new heights! ✨🍽 Enjoy the tender, juicy chicken enveloped in a luxurious cream sauce infused with the delicate aroma of tarragon. This dish is sure to become a staple in your culinary repertoire, perfect for both casual dinners and special occasions alike. Bon appétit! 🥂🌟