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1
Rinse chicken inside and out and pat dry.
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2
Place lemon slices inside cavity along with tarragon and truss chicken loosely.
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3
(See Tip) In a skillet, heat oil over medium high heat.
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4
Brown chicken on all sides, using two wooden spoons to turn the bird so you don't puncture the skin, finishing with the breast side up.
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5
Turn off heat and pour brandy, if using, over chicken.
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6
Ignite and, when flames subside, transfer chicken to slow cooker stoneware.
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7
Drain off all but 1 tablespoons.
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8
fat in pan.
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9
Over medium heat, cook shallots until soft.
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10
Season with salt and pepper.
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11
Add wine and chicken broth and bring to a boil.
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12
Cook until sauce is reduced by about one third, about 5 minutes.
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13
Pour over chicken, cover and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours, until juices run clear when pierced with a fork or a meat thermometer inserted in the thickest part of the thigh reads 170u00b0F.
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14
Carefully lift chicken from liquid, transfer to a large heatproof platter and keep warm while you make the sauce.
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15
TO MAKE TARRAGON-CREAM SAUCE: Pour cooking liquid into a 4-cup heatproof measure and place in the freezer for a few minutes until the fat rises to the surface.
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16
Skim off as much fat as possible.
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17
Transfer remaining liquid to a saucepan and, over high heat, boil rapidly until sauce is reduced by half.
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18
Stir in tarragon and cream and season to taste with salt and pepper.
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19
Serve in a sauce boat alongside carved chicken.
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20
TIP: I suggest trussing the chicken loosely for ease of browning and lifting.
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21
However, it is important to keep the string loose or the inner part of the thigh, which is less exposed to heat, will not cook properly.
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22
The 150 Best Slow Cooker Recipes.
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23
J Finlayson.
