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Braised Chicken with Summer Tomatoes

Serves: 6


Ingredients

  • 4 1/2 pounds, chicken
  • kosher salt and freshly ground pepper to taste
  • 2 tablespoons, Epicurean Tuscan Herb Extra Virgin Olive Oil
  • 1/2 cup, Epicurean Tuscan Herb Extra Virgin Olive Oil 
  • 1 large, yellow onion - chopped
  • 10 cloves, garlic - peeled
  • 1/2 cup, white wine
  • 1 1/2 cups, chicken broth
  • 2 tablespoons, fresh tarragon - finely chopped
  • 4 sprigs, fresh tarragon
  • 3/4 heirloom tomatoes - cored


Method

  1. Season chicken with salt and pepper
  2. In stovetop-safe insert of slow cooker over medium/high heat, warm 2 tablespoons  Epicurean Tuscan Herb Extra Virgin Olive Oil
  3. Add chicken, skin side down; brown, turning once, 7-8 minutes total.
  4. Transfer to plate
  5. Add onion to insert; reduce heat to medium
  6. Cook 8 minutes
  7. Add garlic; cook for 2 minutes
  8. Add wine; simmer 1 minute
  9. Add 1/2 cup oil and broth;season with salt and pepper
  10. place chicken, skin side up, in insert; tuck tarragon springs in between chicken pieces
  11. Place tomatoes on top
  12. Bring to a simmer
  13. Place insert in slow-cooker base; cover and cook for 3 hours
  14. Using spoon, transfer chicken, tomatoes, some of onion-garlic mixture and braising juices to platter.
  15. Garnish with chopped tarragon
  16. Serve with white cheddar grits or mashed potatoes








Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm