An il Fustino recipe

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Serves: 6

Braised Chicken with Summer Tomatoes


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


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