Yields 6 servings
6 12-ozs chicken breast, bone-in ribs removed
1 to taste salt and pepper
1/4 Cup oil, vegetable
1 1/4 Pound mushrooms, crimini cut in quarters
2 Large onion, white minced
2 tsp thyme, fresh minced
4 Cloves garlic, fresh minced
1/4 Cup flour, all-purpose
3/4 Cups wine, dry white
1 Cup stock, chicken, low-sodium
1 Pound carrots
2 Tbls soy sauce, low sodium
2 Each bay leaves
1/2 Cup cream, heavy
1/4 Cup tarragon, fresh minced
Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet (preferably iron or other not non-stick) over medium-high heat until just smoking. Add half of the chicken, skin-side down, and brown lightly, 5 minutes; transfer to a plate. Repeat with 1 tablespoon more oil and remaining chicken; transfer to plate. Let chicken cool slightly and discard skin.
Add remaining 2 tablespoons of oil, mushrooms, onions, thyme and 1/4 teaspoon of salt to pan. Cover and cook over medium heat until mushrooms are softened, 5 to 10 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes.
Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in white wine, scraping up any browned bits and smoothing out any lumps; transfer to the slow cooker.
Stir in stock, carrots, soy cause and bay leaves into the slow cooker. Nestle the browned (now skinless) chicken with any accumulated juices into the slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken and vegetables to a serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes., then remove fat from surface using a large spoon. Discard bay leaves. Stir in cream and tarragon and season with salt and pepper to taste. Spoon 1 cup of the sauce over the chicken and serve with the remaining sauce on the side.