Chicken with Cream and Tarragon

The Foccacia bread (in the previous post) was very fantastic, and what made it even more fantastic was the main course it was paired with. I spent one cold, rainy Sunday cooking both the bread and this wonderful dish of chicken with cream and tarragon. Seriously one of those most awesome combinations I've had in a long time.

Chicken with Cream and Tarragon

• 4 large chicken breasts
• salt and pepper
• 1/4 cup vegetable iol
• 1 lb cremini mushrooms, chopped
• 2 onions, minced
• 1/2 teaspoon dried thyme
• 3 minced garlic cloves
• 1/4 cup flour
• 3/4 cup white wine
• 1 cup chicken broth
• 1 pound carrots, peeled and sliced
• 2 tablespoons soy sauce
• 1/2 cup heavy cream
• handful fresh minced tarragon

Begin by cooking 1 tablespoon oil in a skillet. Add the chicken and brown for 5 minutes, flipping once. Remove the chicken when browned and keep on a plate. Add 2 more tablespoons oil and cook the mushrooms, onions, thyme, and salt in the pan. Cover and cook for about 10 minutes. Uncover and cook for about 10 minutes to let some of the moisture evaporate. Stir in the garlic and cook for about 1 minute, add the flour adn cook for one minute more. Whisk in the wine, scraping up anything that may have stuck to the pan and transfer the vegetable mixture to the slow cooker.

Add chicken broth, carrots, and soy sauce to the slow cooker. Now, add the chicken and make sure the chicken is coated with the mixture. Cook for 6 hours on low. Remove chicken and vegetables from crockpot. Stir cream and tarragon into the braising liquid in the crockpot. Spoon one cup sauce over vegetables and chicken, and use the rest of the liquid for serving.