Slow-Cooked Hunter-Style Chicken

Step 1

Season the chicken with salt and pepper and coat with flour, patting off the excess.

Step 2

Heat the oil in a large, heavy pan over medium heat.   Add the chicken to the pan and brown it lightly on all sides, 8 to 10 minutes. Remove the chicken from the pan and transfer it to a 6- to 8-quart slow cooker. Discard all but 1 tablespoon of oil from the pan.

Step 3

Lower the heat to medium-low, and add the garlic, onion, carrots, and celery to the pan; cook for 2 to 3 minutes, stirring frequently. Stir in the 6 tablespoons of all-purpose flour.  Stir in the wine and Glace de Poulet Gold® and bring the mixture to a simmer, stirring until the glace is dissolved.

Step 4

Pour the wine/vegetable mixture over the chicken in the slow cooker. Add the mushrooms, tomatoes and their juices, and Herbes de Provence; stir to mix.

Step 5

Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.

Step 6

Transfer the chicken to a serving platter. Stir the tarragon into the sauce remaining in the slow cooker, and season it to taste with salt and pepper. Pour the sauce over chicken to serve.