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Fricassee of Chicken and Vegetables

3 1/2 pounds chicken, cut into pieces
salt and pepper, to taste
1 tablespoon vegetable or canola oil
2 tablespoons butter or margarine
2 cloves garlic, minced
2 1/2 tablespoons all-purpose flour
2 cups chicken broth
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried tarragon, crumbled
4 carrots, peeled and cut into 2 inch pieces
2 yellow onions, chopped
1 large bay leaf
1/2 cup half-and-half
10 oz pkg frozen green peas, thawed

Rinse chicken and pat dry. Discard giblets and neck or reserve for
other use. Season chicken with salt and pepper. In a large skillet,
brown chicken in oil over medium-high heat until golden, about 5
minutes per side. Transfer chicken to a slow cooker.

Add butter to same skillet and reduce heat to low. Add garlic and
saute for 2 minutes. Stir in flour and cook for 1 minute. Whisk in
stock. Stir in thyme and tarragon.

Add carrots, onions, and leeks to the slow cooker. Pour stock
mixture over all. Add bay leaf. Do not stir. Cover and cook on Low
for 6 to 8 hours or on High for 2 1/4 to 2 3/4 hours. If cooking
on High, stir once during last half hour of cooking.

If cooking on Low, change setting to High. Stir in half-and-half
and green peas. Cover and cook for another 15 minutes, until peas
are heated through. 5. To serve, discard bay leaf. Arrange chicken
and vegetables on a serving platter and spoon sauce over top.


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