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Ingredients
3 1/2 Pounds chicken, cut into pieces
OR
2 Pounds boneless chicken pieces
Salt & pepper, to taste
1 Tablespoon mild vegetable oil, such as canola oil
2 Tablespoons butter
2 Large garlic cloves, minced
2 1/2 Tablespoons unbleached all-purpose flour
2 Cups chicken broth
1 Teaspoon dried thyme, crumbled
1/2 Teaspoon dried tarragon, crumbled
4 Medium carrots, peeled & cut into 2� pieces
2 Medium yellow onions, chopped
3 Medium leeks, white part only, well rinsed & chopped
1 Large bay leaf
1/2 Cup half & half
10 Ounces frozen green peas, thawed & drained
Instructions
Rinse chicken and pat dry, season with salt and pepper. In a large skillet, brown chicken in oil over medium-high heat until golden, about 5 minutes per side. Transfer chicken to crockpot.
Add butter to same skillet and reduce heat to low. Add garlic and saut� for 2 minutes. Stir in flour and cook for 1 minute. Whisk in stock. Stir in thyme and tarragon.
Add carrots, onions, and leeks to the crockpot. Pour stock mixture over all. Add bay leaf. Do not stir. Cover and cook on Low for 4 to 6 hours or on HIGH for 2 to 3 hours. If cooking on HIGH, stir once during last half-hour of cooking.
If cooking on LOW, change setting to HIGH. Stir in half-and-half and green peas. Cover and cook for another 15 minutes, until peas are heated through.
To serve, discard bay leaf. Arrange chicken and vegetables on a serving platter and spoon sauce over top.