Chicken tarrgaon :

12 ozs small button/pearl onions
1 tbsp sunflower oil
4 garlic cloves
4 boneless chicken breast skin on….u can use other chicken parts
1 ½ cups dry (hard) cider
1 bay leaf
1 cup cream fraiche or sour cream
2 tbsp chopped fresh tarragon
1 tbsp chopped fresh parsley
Salt and ground pepper to taste

Put onions in heat proof bowl cover with boiling water just enough to cover them. Set 10 min the skins should just peel off.
Heat oil in frying pan add onions cook for ten min or until brown Turing them frequently.
Remove onions place in bottom of slow cooker .
Place chicken in frying pan you just used with oil….cook 3-4 min Turing once or twice…you want them brown on both sides….remove put in slow cooker.
In same pan you have been using pour the cider into the fry pan add bay leaf and a little bit salt and pepper and bring to a boil. Then pour hot sider mixture over the chicken in slow cooker…cover let cook 4-5 hours on low till the chicken and onions are very tender.
Lift out chicken set aside to prep the cider sauce.
Stir the sour cream or the cream fraiche and the herbs into the sauce. Return chicken back to the slow cooker cook another 30 to 45 min on high or until hot. Sever chicken ASAP…….I like to serve it with mash potatoes or roasted potatoes and cabbage.

You can use white wine instead its yummy…