This rich French dish can stand on its own when served with just a tossed salad and some crusty bread.
Serves: 4Hands-on: 30 minutesTotal: 4 hours 45 minutesDifficulty: Easy
- ½ cup plus 2 Tbsp. gluten-free oat flour
- 1½ tsp. salt
- 4 large chicken leg quarters, skin-on
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1 medium yellow onion, peeled and diced
- 1 cup dry white wine
- 1 cup chicken broth
- 2 Tbsp. chopped tarragon
- 2 Tbsp. chopped parsley
- 1 cup heavy cream
- Add ½ cup flour, salt, and chicken leg quarters to a 1-gallon resealable plastic bag. Close the bag and shake to coat the chicken.
- Add butter and oil to a large skillet and heat over medium-high heat. Add chicken thighs and brown on each side, about 5 minutes per side.
- Drain the chicken on paper towels, and then place in a 6-quart slow cooker. Cover the slow cooker. Set temperature to low.
- Add onion to the sauté pan and sauté until transparent. Stir in 2 tablespoons flour and cook until the onion just begins to brown. Slowly pour the wine into the pan, stirring to scrape up the browned bits from the bottom of the pan and into the sauce. Add broth.
- Cook and stir for 15 minutes or until the sauce is thickened enough to coat the back of a spoon. Stir in tarragon and then pour the sauce over the chicken in the slow cooker. Cover and cook for 4 hours.
- Pour cream into the slow cooker; cover and cook for an additional 15 minutes or until the cream is heated through. Serve immediately.