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1
Brown the chicken in the olive oil in a skillet.
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2
Make sure the chicken is as golden on the outside as you would like it to be on your plate, even though it wont be cooked inside until later.
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3
Put the potatoes in the bottom of the slow cooker.
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4
Spoon the chicken on top, leaving the juices and olive oil in the skillet.
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5
Fry the onion for 3-4 minutes in the same skillet in the chicken juices and oil.
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6
Add the cider, which will bubble furiously, and allow about a third of the cider to boil off.
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7
Scrape the bottom of the pan as this happens to make sure all the chicken-ey goodness ends up in your final dish.
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8
Add half the tarragon, chopped just snip it with the kitchen scissors over your pan.
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9
Pour the cider and onion mixture over your chicken (in your crock pot) and cook on high for 2 1/2 3 hours until the potatoes are done and the chicken juices run clear.
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10
At this point, remove the chicken and potatoes to a hot plate and add the creme fraiche and the rest of the tarragon to the sauce that remains in your crock pot.
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11
Season to taste with salt and pepper and and combine to mix and heat through.
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12
Then, serve the sauce spooned over the chicken.
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13
Serve with a green salad and a little shrug when people marvel at your superb French cuisine!
