Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 kg chicken breasts
- 15 g garlic, minced
- 1 small onion, finely chopped
- 150 ml dry white wine (e.g. Sauvignon Blanc, Pinot Grigio)
- 200 ml chicken stock
- 1 1/2 tsp dried tarragon (or 1 tbsp fresh)
- 1 tsp Dijon mustard
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 30 g cornflour
- 100 ml crème fraîche
Instructions
Heat olive oil in a pan over medium-high heat. Season the chicken with salt & pepper and sear for 2 minutes per side until lightly golden (don’t cook through). Transfer the chicken to the slow cooker.
In the same pan, add onion and cook for 2 minutes, stirring. Add garlic and cook for another 30 seconds until fragrant. Pour in the white wine and let it simmer for 2-3 minutes, stirring, until reduced by half. Deglaze by scraping up any browned bits for extra flavour. Transfer the onion-wine mixture to the slow cooker.
Add chicken stock, tarragon, and Dijon mustard, salt, some more pepper and the cornflour. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender.
Stir in the crème fraiche and mix well.
Serve & Enjoy!
- Prep Time: 15 mins
- Cook Time: 2 to 4 hours
- Method: slow cooker
Nutrition
- Serving Size: 1
- Calories: 432
- Fat: 16
- Carbohydrates: 10
- Protein: 62
