Chicken in Tarragon Bread Sauce

The recipe is designed for an electric slow-cooker, but I've done it quite successfully in the oven on very low heat.



1-1/2 pounds boneless, skinless chicken pieces, (mix of breast and thigh meat)
If you have time, brown the chicken before putting it into the sauce mixture.
1 medium onion, finely diced (about 3/4 cup)
1 Tbsp butter or olive oil

Heat the butter or oil in a 4-6 quart roasting pan or Dutch oven with a cover. Cook the diced onion in the oil over medium-low heat until well browned.
3 cups low-sodium chicken stock
1-1/2 cups breadcrumbs
2 stalks celery, thinly sliced
2 Tbsp chopped fresh tarragon
6 whole cloves
1 bay leaf

Mix the chicken stock and breadcrumbs into the onions until the mixture is smooth. Stir in the celery, tarragon, cloves and bay leaf. Add the chicken pieces and submerge in the bread sauce.

Cover and bake in a slow oven (250°) for 2-3 hours.
3/4 cup light cream or milk Remove chicken to a serving platter. Discard cloves and bay leaf. Stir in the cream or milk until smooth. Re-cover and heat to warm through. Season to taste with nutmeg and pepper.

Spoon bread sauce over chicken to serve.
Serves 6 from House & Home magazine, October 2003