Country Chicken with Tarragon
8 chicken thighs
500g baby potatoes, halved
1 onion, halved, then segmented
150ml apple juice
2 large sprigs tarragon, leaves only
4 Tbsp cream cheese
1 cup frozen corn kernels
salt and pepper to taste
Brown the chicken in a fry pan with a little oil, over a high heat.
Put the potatoes in the slow cooker and top with the chicken.
Return the pan to the heat, add the onion, and fry until golden. Deglaze with the apple juice, and allow to reduce by half. Add the tarragon leaves, then pour over the chicken. Cover with the lid and cook on HIGH for 3 hours.
Remove the potatoes with tongs, draining well, and keep warm. Remove the chicken to a chopping board, and shred finely. Drain sauce into a frying pan, add the cream cheese and corn, and bring to a boil, until sauce has thickened. Season to taste, and add the chicken, and warming through. Serve with the potatoes.