Creamy Tarragon Chicken with Bacon, Leeks, and Potatoes
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Ingredients
  • 2 Tablespoons olive oil
  • 8 skinless, bone-in chicken thighs
  • 6 slices thick bacon, chopped
  • 1 large onion, sliced
  • 2 large garlic cloves, finely chopped
  • 3 leeks, sliced (white part only)
  • 18 ounce bag of tiny potatoes, halved if large
  • 1 small bunch tarragon, roughly chopped (about ½ cup chopped)
  • 2 teaspoons whole grain mustard
  • 2-1/2 cups chicken broth, heated
  • 3 Tablespoons cornstarch
  • 1 container (5-1/2 ounces) crème fraîche
  • Sea salt and freshly ground black pepper, to taste
Instructions
  1. Heat oil in a nonstick skillet over high heat; add the chicken thighs and brown on all sides. Transfer to a slow cooker. Add the bacon to the skillet and stir constantly until crisp and golden. Turn heat to medium and add the onions. Stir a few minutes to soften and pick up some color. Add the garlic and stir another minute. Scrape into slow cooker with the chicken.
  2. Add the leeks, potatoes, and half the tarragon to the slow cooker. Dissolve the mustard in the hot chicken broth. Stir the cornstarch into a little cold water until it's blended in, and add to slow cooker. Stir ingredients in slow cooker carefully. Place on the lid. Cook on high for 3-4 hours or on low for 6-7 hours.
  3. When done, stir in the créme fraîche and remaining tarragon. Taste with salt and pepper and serve.
  4. Note: If the sauce seems too thin, you can add more cornstarch mixed with a little water.
Recipe by The Culinary Cellar at https://theculinarycellar.com/foolproof-slow-cooker/