This French inspired crock pot recipe is the reason I’ve fallen hard for tarragon. Its flavor melds with chicken in a slightly sweet and savory way that’s unique and quite different from the herbs usually pared with poultry, lending it a totally new flavor profile. Chicken Tarragon has been a staple recipe in our household for years, so when I developed carbohydrate intolerance, I wasn’t willing to give it up, despite its traditional inclusion of onion and heavy cream. Instead, I chose to adapt it and found that I was just as happy with the results. The recipe I adapted this from comes from one of my all time favorite cookbooks, The Gourmet Slow Cooker by Lynn Alley, which provided me with more than a half a dozen recipes that are in my regular rotation, a few dishes I prepare only on special occasions and a thorough education on how to do slow cooker meals right. Although most of the recipes take some modification for people with food intolerance, I still recommend this book to any foodie as it will not only make you a better cook, it will introduce you and your family to a variety of flavors from around the world, not to mention impress the hell out of guests.
In addition to removing or substituting high FODMAP ingredients, I also substitute some of the more expensive ingredients for their more affordable counterparts, making it easier on the budget and therefore a somewhat more regular meal for my family to enjoy as well as yours.
- ¼ cup plus 2 tablespoons all purpose gluten-free or whole wheat flour
- ½ teaspoon salt
- 4-6 boneless skinless chicken breasts
- 2 tablespoons butter
- 2 tablespoon olive oil
- 1 cup white cooking wine
- 1 cup low FODMAP chicken stock
- 1 tsp dried tarragon
Grease the inside of the crock pot and begin pre-heating it on low. Heat a large skillet on medium high on the stove and add the butter and oil. Place flour and salt in plastic bag and place breasts in bag to coat chicken, one at a time before placing in skillet with tongs. Brown each side 3-4 minutes. Transfer chicken to crock pot.
Reduce heat to medium. Add 2 tablespoons flour to pan juices and make a paste. Whisk in wine, simmering until reduced by half. Whisk in chicken stock and simmer, stirring, until slightly thickened, enough to coat the spoon. Add tarragon and pour sauce over chicken in crock pot. Cook 3-5 hours, or until chicken is firm but tender. It is best if removed from the crock pot before it begins to fall apart.
If serving with rice, try mixing with the gravy; it makes for a heavenly combination!
Prep Time: 20 mins
Cook Time: 3-5 hours