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By Root 1752 0

and cover with aluminum foil. Pour the sauce into a saucepan and boil until reduced by half. Reduce the heat, stir in the cream, and bring it to serving temperature. Stir in the chives. Remove the skewers, kitchen string, or loops before using a serrated knife to cut each chicken breast crosswise into 4 pieces.

serve the chicken in a pool of the sauce and nap with additional sauce.

serves 6

Chicken with Figs and Balsamic Vinegar

Sweet balsamic vinegar flavors this fruit-and-chicken dish, which I think embodies all the attributes I love in dishes. A balance of sweet and tart, mild and tangy, each bite has a different texture and flavor. The sweet figs infuse the chicken with a honey-like flavor, and the vinegar cuts the sweetness without overpowering it. This is delicious served over a bed of wild rice pilaf, especially once the sauce and rice have mingled.

2 tablespoons vegetable oil

8 chicken breast halves, skin and bones removed

1½ teaspoons salt

½ teaspoon freshly ground black pepper

½ cup balsamic vinegar

½ cup Ruby Port

½ cup chicken broth

1 teaspoon dried thyme

16 dried figs, cut in half

heat the oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with the salt and pepper.

add the chicken to the skillet and brown on all sides.

transfer the chicken to the insert of a 5- to 7-quart slow cooker. Deglaze the pan with the vinegar and port, scraping up any browned bits from the bottom of the pan. Add the broth and transfer the contents of the skillet to the slow cooker.

add the thyme and figs and stir to combine. Cover and cook on high for 2 hours, until the chicken is cooked through and the sauce is syrupy.

serve the chicken from the cooker set on warm.

serves 6–8

Tarragon Chicken

The slow-cooker treatment of this French bistro classic will get a four- star rating from your family and friends. The creamy sauce, fragrant with tarragon and Dijon mustard, envelops the chicken and makes it perfect to pair with rice, pasta, or potatoes.

2 tablespoons extra-virgin olive oil

8 chicken breast halves, skin and bones removed

Salt and freshly ground black pepper

1 clove garlic, minced

1 medium onion, finely chopped

1 pound white button mushrooms, halved or quartered if large

1 teaspoon dried tarragon

¼ cup dry white wine or vermouth

1½ cups chicken broth

¼ cup Dijon mustard

½ cup heavy cream

2 teaspoons cornstarch

2 tablespoons finely chopped fresh tarragon, plus additional for garnish (see savvy)

heat the oil in a large skillet over high heat. Sprinkle the chicken evenly with 1 teaspoon salt and ½ teaspoon pepper. Add the chicken to the skillet and brown on all sides. Transfer the chicken to the insert of a 5- to 7-quart slow cooker.

add the garlic, onion, mushrooms, and dried tarragon to the skillet and sauté until the onion is softened and the mushroom liquid has evaporated, 7 to 10 minutes. Deglaze the skillet with the wine, scraping up any browned bits from the bottom.

transfer the contents of the skillet to the slow-cooker insert. Add the broth and mustard to the cooker and stir to combine. Cover the slow cooker and cook on high for 2½ hours or on low for 4 to 5 hours.

add cream, cornstarch, and two tablespoons fresh tarragon to the slow cooker and stir to combine. Cover and cook for an additional 15 minutes on high or 30 minutes on low, until the sauce is thickened. Season with salt and pepper.

serve the chicken garnished with the additional fresh tarragon.

serves 6

* * *

fresh herb savvy

My 30-minute rule applies here: cooking the chicken in dried tarragon for over 30 minutes, then refreshing the flavor of the sauce with fresh tarragon right before the dish is finished cooking. This gives you a sauce with a deep tarragon flavor enhanced by the addition of the fresh herb.

Boneless Buffalo Chicken for Sandwiches

Similar to pulled chicken but flavored with a buttery hot sauce, these chicken breasts can be stacked in the slow cooker and cooked until they are fall-apart tender. Serve the pulled meat and sauce