I made a rather fabulous chicken and tarragon dish a few months ago and have been intent on making it again.
I made it in the slow cooker. I pre-cooked the chicken and added it to the pot.
This time I used shallots, as per the original recipe, and put them in – uncooked – with the garlic and bay leaves to the pot.
I missed out the wine and added 600ml chicken stock. This was a little much liquid, but husband was happy that it turned out soup-like and he was allowed to eat it with a spoon.
I used dried tarragon – one heaped tablespoon – instead of fresh. It worked fine, and is much easier to find than fresh.
It was cooked in the slow cooker for 8 hours. I removed the juice and reduced it for ten minutes in a separate pan, before adding three tablespoons of fat free fromage frais. Then added the chicken and vege back in to pan and heated through.
Served with potatoes and a large portion of vege on the side this dish is Syn free on Extra Easy with Slimming World.