Crock Pot Tarragon Chicken

• 1 cup flour
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 teaspoons dried tarragon
• 8 chicken thighs (skin removed, with or without bone)
• 1/4 cup vegetable oil
• 1/4 cup butter
• 1/2 cup dry white wine (or more) or 1/2 cup chicken broth (or more)
• 1 lb mushroom, sliced (optional)
• 1 (14 ounce) can diced tomatoes, drained
• 1 (8 ounce) can tomato sauce
• 2 garlic cloves, minced
• fresh parsley, chopped

1. Place flour, salt, pepper and tarragon in a large zippered bag.
2. Add chicken in batches and shake to coat.
3. Remove chicken and reserve flour mixture.
4. Heat oil and butter in a large skillet over medium-high heat.
5. Add chicken, in batches if necessary, and brown on all sides, about 5 minutes per side.
6. Place chicken in a crock pot.
7. Add flour to the fat and drippings in the pan.
8. Over medium-low heat, whisk in wine/broth until mixture is thick and smooth. (I used a cast iron skillet which gets hot & retains heat so for this step, I just shut it off) You may need more liquid to get a nice sauce.
9. Pour over chicken.
10. Add remaining ingredients.
11. Cover and cook on LOW until chicken is cooked through, about 6 hours for boneless chicken & 8 hours for bone-in chicken.
12. Sprinkle with parsley before serving.

flour, pepper, salt, tarragon, chicken, vegetable oil, butter, white wine, mushroom, tomatoes, tomato sauce, garlic, fresh parsley

Taken from www.food.com/recipe/crock-pot-tarragon-chicken-484695 (may not work)