Chicken Tarragon

Ingredients

• ¾ cup Flour
• 1 teaspoon Seasoned salt
• 2 tablespoon Olive oil
• 2 tablespoon Butter
• 1 medium Onion (minced)
• ½ cup Carrot (chopped)
• 3 clove Garlic (finely minced)
• 2 teaspoon Salt
• 1 teaspoon Pepper
• ½ teaspoon White pepper
• ¾ cup White wine (dry)
• ¾ cup Chicken stock
• 6 sprig Tarragon
• ½ cup Heavy cream

Instructions

1. Combine flour and salt in plastic bag
2. Heat saute pan over med-high heat, and add the butter and oil
3. Add several pieces of chicken at a time to the bag, shake and then shake off excess
4. Add the chicken to the pan (not too hot) and brown until both sides are golden, turning once.
5. Set aside on paper towel/plate until all are finished.
6. After draining on towles, place in liner of cooker.
7. Then, first add the carrots to the oil in the pan over med-high heat, saute until they begin to brown slightly
8. Then add the onion; saute for about 10 min or until they gave softened and are hust beginning to brown
9. Add the garlic, saute until just becoming fragrant, maybe 30 seconds. Do NOT brown the garlic!
10. Add the seasoning package, and stir it in
11. Add 3 tbs flour, stir until it begins to turn golden. Do not brown it.
12. Gradually add the wine, and stir it in for a few minutes, being sure to scrape up any bits on the bottom
13. Then add the stock and stir over heat, until the sauce begins to thicken and coats the back of the spoon.
14. Pour the sauce over the chicken and place 4 sprigs of tarragon on top
15. Cover and cook on low for 4-7 hours. Test for tenderness
16. When done and nearly ready to serve, remove leaves from the remaining 2-3 stems of tarragon, chop coarsley
17. Remove and discard the sprigs of tarragon on top; stir in the chopped tarragon and the cream, adjust seasoning.
18. Turn cooker to high and stirr occasionally for 10-15 minutes to warm the cream ( bring to room temp before adding)
19. I like to serve it over rice, but pasta would be good, too.