Step 1

Season your chicken thighs with salt and pepper. In a large pot melt 2 TBS butter and brown your chicken skin side down. Place into crock pot skin side up.

Step 2

In the pot that you browned the chicken add chopped carrots, celery, and onion. Cook a few minutes and then add in mushroom and flour. Stir together to cook the flour a minute or two.

Step 3

Stir in the wine and allow to thicken in the mixture. Then stir in the chicken stock, thyme and parsley stirring and scrapping up any brown bits. If you don’t cook with wine you can just use extra stock.

Step 4

Pour over the chicken in the crock pot. And cook on low for 6-8 hours.

Step 5

About 20-40 minutes before serving time. Mix 1/4 C cream with 1 egg yolk.

Step 6

Add 1/2 C of liquid from the crock pot to that mixture to temper.

Step 7

Remove chicken from the crock pot.

Step 8

Add 1 TBS butter to the crock pot, stir in egg cream mixture, and squeeze in the juice of half a lemon.

Step 9

Add in chopped tarragon and chicken. Allow to cook covered for another 15-30 minutes before serving.