I tried a new recipe tonight, which was in the October 2011 issue of Every Day with Rachael Ray Magazine. This is one of my favorite magazines! This recipe is for the slow cooker. I love slow cooker recipes that I can quickly whip together over my lunch break and then dinner is ready when I get home. I did slightly edit the recipe from what is found on Rachael Ray's website.
The recipe can be found online at: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/melt-in-your-mouth-tarragon-chicken
MELT-IN-YOUR-MOUTH TARRAGON CHICKEN
Servings: 4
Prep Time: 15 minutes
Cooking Time: 5 hours
Ingredients:
CROCK POT INGREDIENTS:
CROCK POT INGREDIENTS:
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. dried tarragon
OUT-OF-THE-POT INGREDIENTS:
1/3 cup heavy cream
2 tbsp. cornstarch
1 lemon, finely zested and juiced
1/4 tbsp. dried parsley
1/4 tbsp. dried tarragon
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. dried tarragon
OUT-OF-THE-POT INGREDIENTS:
1/3 cup heavy cream
2 tbsp. cornstarch
1 lemon, finely zested and juiced
1/4 tbsp. dried parsley
1/4 tbsp. dried tarragon
Directions:
1. 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.
2. 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.
3. In a small bowl, combine the lemon zest, parsley, and 1 tbsp. tarragon. Top the chicken with the zest-herb mixture.
1. 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.
2. 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.
3. In a small bowl, combine the lemon zest, parsley, and 1 tbsp. tarragon. Top the chicken with the zest-herb mixture.
Perfectly pairs with steamed vegetables and rice. Plenty of extra of the tarragon sauce to drip over both.
My review, this was delicious! The chicken was so tender and the sauce had great flavor. Would definitely make this recipe again, although it's more of an "adult" dinner, so maybe I'd make it just as a special dinner for C and me next time.
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