Serve this hotpot of creamy chicken with crusty bread to mop up the sauce or with rice as a heart-warming supper. Use a dry, crisp white wine like Sauvignon Blanc or Pinot Grigio here – one that has a fair amount of acidity and alcohol content, which will help tenderise the chicken legs during the slow cooking time. This is an ideal recipe for a slow cooker!
Serves 4 
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2 tbsp olive oil
4 chicken legs
1 large onion, thinly sliced
1 head of garlic, cloves separated and peeled
3-4 tarragon sprigs
600 ml white wine
500 ml chicken stock
Splash of double cream or crème fraîche
Handful of chopped flat-leaf parsley
Sea salt and black pepper
2 tbsp olive oil
4 chicken legs
1 large onion, thinly sliced
1 head of garlic, cloves separated and peeled
3-4 tarragon sprigs
600 ml white wine
500 ml chicken stock
Splash of double cream or crème fraîche
Handful of chopped flat-leaf parsley
Sea salt and black pepper
