Chicken in white wine sauce

I used this recipe for two reasons: you put it in a slow-cooker AND it requires wine. Which means mama gets to drink wine while she's cooking.  And nothing makes mama happier than drinking and cooking.

6  bone-in, skin-on split chicken breasts, or 12 bone-in, skin-on chicken thighs, trimmed

2  tbsp vegetable oil

1 1/4  pounds cremini (baby bella) mushrooms

1  medium onion, chopped

4  garlic cloves, minced

1 3/4 c dry white wine

1 c. chicken broth

1 tbsp minced fresh thyme or 1 teaspoon dried (I think I used 1 tbsp dried - it worked)

2 bay leaves

1 lb. carrots, peeled and cut into 3-inch lengths

Dry the chicken with paper towels, then season with salt and pepper. Heat oil in a skillet over medium-high heat until just smoking. Brown half the chicken on both sides, about 10 minutes, then add to the slow cooker. (Remove the browned skin if using chicken thighs.)  Repeat with the remaining chicken. Discard any fat left in the skillet.

Add a little oil and heat over medium heat until shimmeering. Add the mushrooms, onion, and a smidge of slat. Cook until the mushrooms are brown, 10-15 min. Stir in the garlic and cook for 15 seconds. Stir in the wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes. Pour into the slow cooker.

Add the broth, thyme, and bay leaves to the slow cooker. Nestle the carrots into the slow cooker around the edges. Cover and cook on low until the chicken is tender, about 4 hours.

Transfer the chicken to a bowl. Discard the bay leaves. Set the slow cooker to high. 

For the sauce:

1/4 c all-purpose flour

1 c. heavy cream

1/4 cup minced tarragon (I left this out because neither Dr. Fabulous or I like tarragon)

1 tbsp fresh lemon juice

Whisk the flour with the cream until smooth, then stir into the slow cooker. Cover and continue to cook until the sauce is thickened and no longer tastes of four, 15 to 30 min longer. Stir in the tarragon and lemon juice and season with salt and pepper to taste. 

Spoon the vegetables and some of the sauce over the chicken and serve.  

I cooked rice to go with this the first night, and it was fine, you know - rice, its yummy.  However, the next night for leftovers, we were out of rice and made orzo instead. I liked it with the orzo way more than with rice.

Voila:

Check out another post for the dinner rolls