Ingredients

The following ingredients have 6 Servings
  • 1 chicken, about 4 1/2 lb., cut into 8 pieces, back and wings discarded
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. plus 1/2 cup extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 10 garlic cloves, peeled
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken broth
  • 4 fresh tarragon sprigs, plus 2 Tbs. finely chopped tarragon
  • 6 to 8 heirloom tomatoes, about 3 1/2 lb. total, cored
  • <a href="http://www.williams-sonoma.com/recipe/white-cheddar-grits.html"><b><u>White cheddar grits</u></b></a> for serving

Instruction

  • Season the chicken with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm the 2 Tbs. olive oil. Add the chicken, skin side down, and brown, turning once, 7 to 8 minutes total. Transfer to a plate.
  • Add the onion to the insert, reduce the heat to medium and cook, stirring occasionally, until softened and golden, about 8 minutes. Add the garlic and cook, stirring occasionally, until just golden, about 5 minutes. Add the wine and simmer for 1 minute. Add the 1/2 cup olive oil and the broth, and season with salt and pepper.
  • Place the chicken, skin side up, in the insert and tuck the tarragon sprigs in between. Place the tomatoes on top and bring the mixture to a simmer. Place the insert in the slow-cooker base, cover and cook on low until the meat nearly falls off the bone, about 3 hours.
  • Using a spoon, transfer the chicken, tomatoes, some of onion-garlic mixture and braising juices to a platter. Garnish with the chopped tarragon and serve immediately with white cheddar grits. Serves 6.