Herbed Chicken With Vegetables

A flavorful chicken stew with fresh herbs and vegetables.

Ingredients:

• 3 to 4 pounds chicken pieces
• 1 1/2 to 2 cups frozen or canned and drained small whole onions
• 2 cups whole baby carrots
• 2 medium potatoes, cut in 1-inch chunks
• 1 1/2 cups chicken broth
• 2 medium celery ribs, cut in 2-inch chunks
• 2 slices bacon, diced
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 cup minced fresh parsley
• 2 tablespoons fresh tarragon, minced, or 1 teaspoon dried tarragon
• 1 teaspoon grated lemon peel
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt, or to taste

Preparation:

In slow cooker, combine chicken, onions, carrots, potatoes, broth, celery, bacon, bay leaf, thyme and pepper. Set on low and cook 8 to 10 hours.
Set aside.
Remove chicken and vegetables to heated platter, using a slotted spoon. Cover with foil and keep warm. Skim off and discard excess fat. Stir in the parsley, tarragon, lemon zest and lemon juice, along with salt to taste; spoon over chicken and vegetables.
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