by Sarah

This dish was created to serve about 14 people at a party.
Preparation Time: 1/2 hour
Cooking Time: 8 hours

2 lbs Chicken thighs and drumsticks
1 1/3 Cup thinly sliced onion
6 cloves garlic
4 plum tomatoes diced
2/3 Cup Cider Vinegar
2 tsp dried tarragon
1/2 tsp Turmeric
2 tsp Garam Marsala
1 Tbl Dijon mustard
1/2 Cup white wine
1/4 tsp salt
1/2 tsp ground pepper
1 QT of water
1/2 Cup Heavy (whipping) Cream
2 Tbl flour

Pull the skin off of all the chicken and discard. Place all except the cream and flour into a crock pot (slow cooker). Cook at high until it’s almost boiling, then change the temperature to one that fluctuates between high & low. Cook for a total of 7 hours. At this point the chicken should be falling off the bone. Pick out the bones and discard them.

Then mix the cream and flour together to form a thick mixture. Add some of the liquid from the crock pot a spoonful at a time until you have a nice creamy liquid. Pour it into the crock pot and stir. It will have to cook around 45 minutes to thicken.

You can serve it over rice or potatoes, or get creative with other grains such as Emmer/Farro, Couscous, or even pasta.