Heat the oil in a large saucepan, or
if your slow cooker has a browning
function, then use this. Brown the
chicken thighs for about 10 mins, until
they have a nice golden colour, then
remove and set aside. Tip in the bacon
and shallots, and brown these, too.
Tip everything apart from the
buttermilk, lemon juice and 1 tbsp
tarragon into your slow cooker. Simmer
on High for 4-6 hrs, until the chicken is
really tender and falling off the bone.
Check the sauce; if you like it a little
thicker, strain liquid into a pan and boil
until thickened. Pour in the buttermilk, if
using, and whisk until smooth. Sprinkle
in the lemon juice and remaining
tarragon, season, then return chicken,
bacon and veg if you need to.