Chicken and Heirloom Tomatoes over Grits
Ingredients:
- 1 chicken, about 4 1/2 lb., cut into 8 pieces, back and wings discarded
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. plus 1/2 cup extra-virgin olive oil
- 1 large yellow onion, chopped
- 10 garlic cloves, peeled
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 4 fresh tarragon sprigs, plus 2 Tbs. finely chopped tarragon OR substitute fresh basil
- 6 to 8 heirloom tomatoes, about 3 1/2 lb. total, cored
- White cheddar grits for serving
Directions:
- Season the chicken with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm the 2 Tbs. olive oil. Add the chicken, skin side down, and brown, turning once, 7 to 8 minutes total. Transfer to a plate.
- Add the onion to the insert, reduce the heat to medium and cook, stirring occasionally, until softened and golden, about 8 minutes. Add the garlic and cook, stirring occasionally, until just golden, about 5 minutes. Add the wine and simmer for 1 minute. Add the 1/2 cup olive oil and the broth, and season with salt and pepper.
- Place the chicken, skin side up, in the insert and tuck the tarragon sprigs in between. Place the tomatoes on top and bring the mixture to a simmer. Place the insert in the slow-cooker base, cover and cook on low until the meat nearly falls off the bone, about 3 hours.
- Using a spoon, transfer the chicken, tomatoes, some of onion-garlic mixture and braising juices to a platter. Garnish with the chopped tarragon and serve immediately with white cheddar grits. Serves 6.
- Williams-Sonoma Kitchen.
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