My Mom's Tarragon Chicken

4 each chicken drumsticks and thighs (about 2 pounds) skinned (I, Nadia, just use one of the cheap whole chickens from Costco and cut up the pieces)
1 large onion
4 cloves garlic, peeled and thinly slices
2 plum tomatoes, diced (I usually don't have these so I use the canned diced tomatoes and drain the juice out of them)
1/4 c. tarragon vinegar (I have not been able to find this in NM so I substitute 1/4 cup white vinegar)
1 1/2 Tbs. chopped fresh tarragon or 2 tsp dried
1 Tbs. Dijon mustard
1/4 tsp salt
1/2 tsp pepper (I always forget this)
1/2 cup heavy cream (I have used milk when I did not have cream_
2 Tbs. all-purpose flour

1. Mix all ingredients except heavy cream and flour in large slow-cooker.
2. Cover and cook on high 4 hours of low for 7 hours until chicken is cooked through and onions are soft.
3 Whisk heavy cream and flour in small bowl until smooth. Stir in some hot liquid from cooker; stir into liquid in cooker. Turn setting to high; cook 25 minutes until liquid thickens.
4. Serve over rice

Hawaiian Chicken w/Rice

So this is my favorite "easy" recipe because it tastes really good and there's only a few ingredients that you can always have in your pantry.

1 c. Russian salad dressing
1 c. Pineapple apricot jam
1/2 package Lipton Onion Soup Mix
4 chicken breasts

Mix Russian dressing, jam, and onion soup mix together in a bowl. Spray an 8x8 pan (or larger if you want more chicken) and place chicken in pan. Pour ingredients in bowl over the chicken. Cook at 475 degrees for 45 min. or for 1 hour if chicken is frozen. Serve over sticky rice.

--Heidi Dahl Terry