Slow Cooker Tarragon Chicken

Slow Cooker Tarragon Chicken

1. In a small bowl, mix the 60 g butter, 2 cloves minced garlic, 2 tsp dried tarragon, 2 tsp paprika, salt, and black pepper until combined.
2. If using a whole chicken, gently loosen the skin and smear the butter mixture under the skin and inside the cavity.
3. Add the lemon or orange rind into the cavity too. If using chicken portions, rub each piece well with the butter mixture.
4. Place the 1 sliced onion into the base of the slow cooker.
5. Arrange the chicken on top, then pour over the 1 glass of dry white wine and 1/2 cup of chicken stock. Scatter any extra citrus rind into the pot.
6. Cover and cook on HIGH for 4 hrs.
7. If using a whole chicken, check that the juices run clear and the internal temperature is cooked through.
8. Remove the chicken and keep it warm.
9. Stir the 1/2 cup fresh cream into the cooking liquid.
10. Mix 1 to 2 tsp cornflour with water and stir it in, a little at a time, until the gravy thickens.
11. Cook on HIGH for another 7 minutes, stirring once or twice.
12. Taste and adjust seasoning if needed.
13. The sauce should be creamy, lightly tangy, and not overly thick.

Savoury Rice

1. Cook 1 cup long-grain rice according to package instructions.
2. Drain well, fluff, and set aside.
3. Heat 2 tbsp olive oil in a frying pan.
4. Sauté the 1/2 chopped onion, 1/2 green pepper, 1/2 orange pepper, 5 sliced mushrooms, and 1 clove minced garlic until softened.
5. Add the 4 chopped bacon rashers and cook until lightly crispy.
6. Stir in the 1/4 cup sweetcorn kernels, 1 tsp paprika, 1 tsp dried Italian herbs, salt, and black pepper.
7. Add the cooked rice to the pan and gently fold everything together so the flavours spread evenly.
8. Taste and adjust seasoning. Garnish with chopped parsley before serving.
9. Serve the tarragon chicken with the creamy sauce spooned over and the savoury rice on the side, plus any vegetables you like.