…In white sauce.
Must cook in slow-cooker or crockpot
Thoroughly wash two pounds of chicken thighs
Add one box of chicken broth to slow cooker along with the chicken. Add chicken seasoning, fresh tarragon leaves and minced garlic.
Cook on low for 2.5/3 hours or until meat is tender.
Prepare White Sauce, also known as béchamel.
In a two quart sauce pan, warm two cups of 2% milk, add one teaspoon of season salt one teaspoon of course black pepper, one tablespoon of butter, two tablespoons of white flour.
Bring to boil, stir and add one teaspoon of Dijon Mustard.
Coat baking dish with olive oil and transfer chicken and cover with sauce.
Top with baby green onions and more tarragon.
Cook for 30 minutes on low heat until it bubbles.
Remove and serve with red russet potatoes, your favorite green vegetable and I personally believe this dish calls for a Pinot Grigio.