Provencal Chicken- Slow Cooker

Here's another yummy slow cook meal.  Again it comes from The New Slow Cooker.  This is a chicken meal cooked just 3 hours.  The freshness at the end is with Arugula.  The extra pop of flavor is from the tapenade.  I made the tapenade according to the instructions (well almost) but I found the store bought is fabulous too.

chicken provencal with arugula and fig tapenade

Provencal Chicken:

Ingredients:

1 whole chicken cut into 2 thighs, 2 breast wing portions, 2 lower breast portions and 2 drumsticks about 3 1/2 pounds
or
3 1/2 pounds of chicken thighs skin on and bone in
1/2 large yellow onion, chopped fine
salt and pepper
olive oil - 2 TBS
3 bay leaves
5 cloves garlic
1 tsp dried tarragon
1/2 cup dry white wine
1/2 cup chicken stock

4 cups baby arugula

Fig and olive tapenade

Method:

Pat the chicken dry.   Season generously all over with salt and pepper.  In a large heavy frying pan over medium-high heat, warm the oil. When the oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 8 minutes total.  Transfer the chicken to a plate.

Pour off most of the fat from the pan and return it to medium-high heat.  Add the onion and bay leaves and sauce until the onion is golden, about 5 minutes.  Add the garlic and cook for 1 more minute.  Sir in the tarragon, 1/2 tsp salt, and several grinds of pepper.  Pour in the wine and stock and stir to dislodge any browned bits on the pan bottom  Transfer the contents of the pan to a slow cooker and stack the chicken on top.  Cover and cook on the LOW setting for 3 hours.  The chicken should be tender.

Transfer the chicken to a plate and keep warm.  Remove the bay leaves.  Strain the braising liquid into a small saucepan, let stand a few minutes and then skim away the fat.  Bring to a boil over high heat and boil until reduced about half to concentrate the flavors---about 10 minutes.

In a bowl drizzle the arugula with a little olive oil, season with salt and pepper, and toss.  Divide the chicken among warm individual plates and drizzle with the braising liquid.  Top each portion with a large spoonful of tapenade and some of the arugula.

I served mine over roasted small potatoes.

I also took the meat off of the bone for serving

Add flavor with Fig and olive tapenade:

Ingredients:

1 cup pitted mild green olives 

1 cup pitted black olives

2 dried brown figs-stemmed and chopped

2 garlic cloves-chopped

2 TBS olive oil

2 tsp brandy

1 tsp grated lemon zest 

1/4 tsp fresh rosemary-minced

Method:

In a food processor ( a mini one is perfect) combine all ingredients.  Pulse to form a chunky tapenade.

fresh figs, lemon zest, olive oil, brandy  and garlic

and then the olives