Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 4 chicken legs
  • Sea salt and black pepper
  • 1 large onion
  • thinly sliced
  • 1 head garlic
  • cloves separated and peeled
  • 3 to 4 tarragon sprigs
  • 2 ½ cups white wine
  • About 2 cups chicken stock
  • One splash heavy whipping cream
  • or crème fraiche
  • One handful chopped flat-leaf parsley

Instruction

  • If using oven method, preheat the oven to 400˚F
  • (Skip if making in slow cooker—but you'll need one with a removable stovetop-safe insert/cooking vessel)
  • Heat the oil in a large dutch oven over medium-high heat (or use the removable stovetop-safe slow cooker insert for this step)
  • Season the chicken all over, add it to the dutch oven and brown in the oil, then remove and set aside
  • Add the onion to the dutch oven (or slow cooker insert) and cook gently for 10 minutes until softened
  • Add the garlic cloves, chicken, tarragon, white wine and stock and bring to a boil
  • IN OVEN: Cover with a lid, transfer to the oven and cook for 45 minutes
  • Remove the lid and cook for a further 20 minutes or until the chicken is very tender
  • IN SLOW COOKER: Cook on low for about 4 hours
  • Transfer the chicken to a serving dish to rest then return the dutch oven (or slow cooker insert) to medium-high heat and bubble the sauce away a little more until it coats the back of a spoon
  • Add the cream or crème fraiche, check the seasoning, then stir in the parsley
  • Spoon the sauce over the chicken and serve