Braised Chicken with Summer Tomatoes
- 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
Directions:
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.