Slow-Cooker White Wine Chicken With Garlic & Tarragon | Donal Skehan

If using oven method, preheat the oven to 400˚F. (Skip if making in slow cooker—but you'll need one with a removable stovetop-safe insert/cooking vessel).

Heat the oil in a large dutch oven over medium-high heat (or use the removable stovetop-safe slow cooker insert for this step). Season the chicken all over, add it to the dutch oven and brown in the oil, then remove and set aside.

Add the onion to the dutch oven (or slow cooker insert) and cook gently for 10 minutes until softened. Add the garlic cloves, chicken, tarragon, white wine and stock and bring to a boil.

IN OVEN: Cover with a lid, transfer to the oven and cook for 45 minutes. Remove the lid and cook for a further 20 minutes or until the chicken is very tender.

IN SLOW COOKER: Cook on low for about 4 hours.

Transfer the chicken to a serving dish to rest then return the dutch oven (or slow cooker insert) to medium-high heat and bubble the sauce away a little more until it coats the back of a spoon. Add the cream or crème fraiche, check the seasoning, then stir in the parsley. Spoon the sauce over the chicken and serve.