Chicken and Root Vegetable Fricassee

• 2 tbsp. butter
• 2 lb. chicken thighs, skin removed
• Salt and pepper, to taste
• 1 md. onion, chopped
• 2 md. turnips, peeled and sliced
• 2 carrots, peeled and sliced
• 1 parsnip, peeled and sliced
• 1 cup celery, sliced
• 1 tsp. dried tarragon
• 1-1/2 cup chicken stock
• 1/2 cup dry white wine
• 2 tbsp. butter
• 2 tbsp. flour
• 1/2 cup half and half
• 1/2 cup parsley, chopped

1. In a large heavy skillet melt 2 tablespoons butter.
2. Saute thighs in batches without crowding, until browned, about 5 minutes.
3. Transfer thighs to a plate and season with salt and pepper.
4. Add onion to the skillet, reduce heat to medium.
5. Cook, stirring until softened, about 5 minutes.
6. Transfer to a slow cooker.
7. Add turnips, carrots, parsnip, celery and tarragon.
8. Stir.
9. Place thighs on top of vegetables.
10. Pour in stock and wine.
11. Cover and slow cook 6 hours on low.
12. Using a slotted spoon, transfer thighs and vegetables to a serving bowl.
13. Cover to keep warm.
14. Skim the fat from the surface of the cooking liquid.
15. In a medium saucepan, melt remaining 2 tablespoons butter over low heat.
16. Add flour and cook, stirring with a wire whisk 1 minute.
17. Whisk in the cooking liquid and then half and half, a little at a time until sauce thickens and is smooth.
18. Bring to a boil.
19. Reduce heat to medium-low and continue cooking and whisking 5 minutes.
20. Pour the sauce over chicken and vegetables, sprinkle with parsley and serve.

butter, chicken thighs, salt, onion, carrots, parsnip, celery, tarragon, chicken, white wine, butter, flour, parsley

Taken from www.foodgeeks.com/recipes/17792 (may not work)