Chicken Fricassee with Vegetables


4 to 6 boneless chicken breast halves
salt and pepper to taste
2 tablespoons butter
2 cloves garlic, minced
3 tablespoons flour
2 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
4 carrots, cut in 2″ pieces
2 onions, halved and thickly sliced
3 leeks, white part only, washed and chopped
1 bay leaf
1/2 cup half-and-half
1 10-ounce package frozen peas, thawed


Wash chicken breasts and pat dry. Set aside. Saute minced garlic in butter for a minute, then add flour and cook, stirring, until smooth. Pour in broth (you may use 1/4 cup of sherry in place of some of the broth), the thyme and tarragon, and stir until thickened. Layer in the Crock Pot the onions, carrots, chicken, then leeks; pour sauce over all. Add bay leaf. Cover and cook on low for 6 to 8 hours (high: 3 to 5). If cooking on low, change to high and stir in half and half and thawed peas. Cover and continue cooking on high another 15 minutes, or until peas are heated through. Taste and adjust seasonings. Discard bay leaf and serve with with sauce spooned over the chicken and vegetables.