Wednesday, November 30, 2011

Melt-In-Your-Mouth Tarragon Chicken

This super creamy chicken dish is easy to make- it cooks while you are at work. The fresh herbs really kick it up a notch.

Melt-In-Your-Mouth Tarragon Chicken


1/2 cup plus 2 tbsp. chicken broth
4 tbsp. dijon mustard
Salt and pepper
4 lbs. bone-in chicken parts (breasts, drumsticks and thighs), skin discarded
3 cloves garlic, finely chopped
2 tbsp. chopped fresh tarragon
1/3 cup heavy cream
2 tbsp. cornstarch
1 lemon, finely zested and juiced
1 tbsp. chopped flat-leaf parsley
1 tbsp. chopped fresh tarragon


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°, 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.

Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at:

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