Slow Cooker Chicken Braised With Mushrooms And Root Vegetables

Cut onion, potatoes and parsnips into 1-inch cubes.

Dry chicken with paper towels. In a sturdy plastic bag, combine flour and 1/4 tsp. each, salt and pepper. Add chicken in batches and shake to coat. Reserve any remaining flour mixture.

In a large skillet, melt butter with oil over medium heat. Add chicken, in batches, and brown all over, adding more oil if needed. Transfer chicken to slow cooker.

Add onion and mushrooms to skillet; cook 5 minutes, stirring often. Transfer to slow cooker. Stir in potatoes, parsnips and 1 tsp. of the tarragon.

Add 2 tsp. oil to skillet, then any remaining flour; cook, stirring, 1 minute. Remove pan from heat and gradually whisk in broth and mustard; cook, whisking, until thickened and smooth.

Pour over chicken and vegetables in slow cooker. Cover and cook, without stirring, on low for 5 to 6 hours, or on high for 2 1/2 to 3 hours. Taste and adjust seasonings.

Stir together red onion, parsley and remaining tarragon; sprinkle over stew to serve.