Ingredients

• 4 1/2 pounds, chicken
  
• kosher salt and freshly ground pepper to taste
  
• 2 tablespoons, extra virgin olive oil
  
• 1/2 cup, extra virgin olive oil
  
• 1 large, yellow onion - chopped
  
• 10 cloves, garlic - peeled
  
• 1/2 cup, white wine
  
• 1 1/2 cups, chicken broth
  
• 2 tablespoons, fresh tarragon - finely chopped
  
• 4 sprigs, fresh tarragon
  
• 3/4 heirloom tomatoes - cored
  
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Method

1. Season chicken with salt and pepper
   
2. In stovetop-safe insert of slow cooker over medium/high heat, warm 2 tablespoons oil
   
3. Add chicken, skin side down; brown, turning once, 7-8 minutes total.
   
4. Transfer to plate
   
5. Add onion to insert; reduce heat to medium
   
6. Cook 8 minutes
   
7. Add garlic; cook for 2 minutes
   
8. Add wine; simmer 1 minute
   
9. Add 1/2 cup oil and broth;season with salt and pepper
   
10. place chicken, skin side up, in insert; tuck tarragon springs in between chicken pieces
    
11. Place tomatoes on top
    
12. Bring to a simmer
    
13. Place insert in slow-cooker base; cover and cook for 3 hours
    
14. Using spoon, transfer chicken, tomatoes, some of onion-garlic mixture and braising juices to platter.
    
15. Garnish with chopped tarragon
    
16. Serve with white cheddar grits or mashed potatoes