Crock Pot Tarragon Chicken - cooking recipe

Ingredients

1 cup flour
1 teaspoon pepper
1 teaspoon salt
2 teaspoons dried tarragon
8 chicken thighs (skin removed, with or without bone)
1/4 cup vegetable oil
1/4 cup butter
1/2 cup dry white wine (or more) or 1/2 cup chicken broth (or more)
1 lb mushroom, sliced (optional)
1 (14 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
2 garlic cloves, minced
fresh parsley, chopped

Preparation

Place flour, salt, pepper and tarragon in a large zippered bag.
Add chicken in batches and shake to coat.
Remove chicken and reserve flour mixture.
Heat oil and butter in a large skillet over medium-high heat.
Add chicken, in batches if necessary, and brown on all sides, about 5 minutes per side.
Place chicken in a crock pot.
Add flour to the fat and drippings in the pan.
Over medium-low heat, whisk in wine/broth until mixture is thick and smooth. (I used a cast iron skillet which gets hot & retains heat so for this step, I just shut it off) You may need more liquid to get a nice sauce.
Pour over chicken.
Add remaining ingredients.
Cover and cook on LOW until chicken is cooked through, about 6 hours for boneless chicken & 8 hours for bone-in chicken.
Sprinkle with parsley before serving.