A twist on the Chicken Tarragon and again compliments to Bill Conklin.
6-8 Chicken thighs
3/4 cup Flour
1 teaspoon Seasoned salt
2 tablespoons Olive oil
2 tablespoons Butter
1 medium Onion(s), minced
1/2 cup Carrot(s), chopped
3 cloves Garlic, finely minced
2 teaspoons Salt
1 teaspoon Pepper
1/2 teaspoon White pepper
3/4 cup Red wine
3/4 cup Chicken stock
6 sprigs Rosemary
1/2 cup Heavy cream
Combine flour and salt in plastic bag
Heat saute pan over med-high heat, and add the butter and oil
Add several pieces of chicken at a time to the bag, shake and then shake off excess
Add the chicken to the pan (not too hot) and brown until both sides are golden, turning once.
Set aside on paper towel/plate until all are finished.
After draining on towels, place in liner of cooker.
Then, first add the carrots to the oil in the pan over med-high heat, saute until they begin to brown slightly
Then add the onion; saute for about 10 min or until they have softened and are just beginning to brown
Add the garlic, saute until just becoming fragrant, maybe 30 seconds. Do NOT brown the garlic!
Add the seasoning package, and stir it in
Add 3 Tbs flour, stir until it begins to turn golden. Do not brown it.
Gradually add the wine, and stir it in for a few minutes, being sure to scrape up any bits on the bottom
Then add the stock and stir over heat, until the sauce begins to thicken and coats the back of the spoon.
Pour the sauce over the chicken and place 4 sprigs of rosemary on top
Cover and cook on low for 4-7 hours. Test for tenderness
When done and nearly ready to serve, remove leaves from the remaining 2-3 stems of rosemary, chop coarsely.
Remove and discard the sprigs of rosemary on top; stir in the chopped rosemary and the cream, adjust seasoning.
Turn cooker to high and stir occasionally for 10-15 minutes to warm the cream ( bring to room temp before adding)
I like to serve it over rice, but pasta would be good, too.