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Tarragon Chicken




Source of Recipe


Nana's Kitchen


List of Ingredients






* 1 (3 to 4 pound) frying chicken
* 2 tablespoons soft butter or margarine
* 1 teaspoon garlic salt
* 1 teaspoon tarragon
* 1 tablespoon dried parsley
* 1/8 teaspoon black pepper
* 3 tablespoons vinegar (or white wine)


Recipe





Rub chicken with butter; place in slow cooker (crock pot). Combine seasoning and herbs and sprinkle evenly over chicken. Add vinegar or white wine.

Cover and cook on low about 8 hours. Do not remove lid during this time. Remove chicken, place on a large platter.

Gravy

* 2 tablespoons corn starch
* 1 cup accumulated cooking liquid (if necessary, add chicken broth to make one cup)

Combine 2 tablespoons corn starch in two tablespoons cold water, stir until smooth. In a saucepan, combine the corn starch mixture with one cup of accumulated liquid. Heat and stir until mixture boils and becomes thickened. Serve over hot chicken. Yields 4 servings.
Nana's Tip: When cooking chicken in the crock pot, I always remove the skin and bone the chicken before serving.
Adapted from Creative Crockery Cooking