A flavorful slow-cooked dish featuring tender chicken thighs marinated in tarragon vinegar and cooked with onions, carrots, and crushed tomatoes.
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Place the chicken and tarragon vinegar in a bowl and turn to coat. Marinate for 20 to 30 minutes.
Place the onions and carrots in a slow cooker. You can add other vegetables if desired.
Arrange the marinated chicken thighs over the vegetables.
Sprinkle oregano, thyme, and bay leaves over the chicken. Season with salt and pepper to taste.
Pour the wine over the chicken, then add the crushed tomatoes.
Cook on low for 8 hours or on high for 4 hours until the chicken is tender.
Serve with noodles or mashed potatoes.
To create your own tarragon vingear soak 1 teaspoon of tarragon with 1/4 cup of white wine vingear for 24+ hours. Strain tarragon out of the vingear before using.
For extra flavor, consider adding garlic or other herbs to the dish.
You can substitute chicken thighs with chicken breasts if preferred, but adjust the cooking time accordingly.
Can I use frozen chicken thighs?
Yes, you can use frozen chicken thighs, but make sure to increase the cooking time.
What can I serve with this dish?
This dish pairs well with noodles, mashed potatoes, or a side salad.
Can I add other vegetables?
Absolutely! Feel free to add your favorite vegetables such as bell peppers or zucchini.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free wine.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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