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Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
While unit is preheating, season the chicken with salt and pepper on both sides.
When preheating is complete, place the pancetta and shallots in the pot. Cook uncovered for 5 minutes, until browned, stirring occasionally.
After 5 minutes, use a slotted spoon to remove the pancetta and shallots from the pot and set aside.
Place the chicken in the pot, skin-side down, and cook for 10 minutes or until brown on all sides. Add mushrooms, garlic, wine, stock, tarragon, salt, and pepper, pancetta, and shallots to the pot. Stir to combine, then cover with the lid.
Turn dial to BRAISE, set temperature to HI, set time to 1 hour 45 mins, and press START/STOP to begin cooking.
In a small bowl, add corn flour and water and mix until fully combined. When 15 minutes remain, remove lid and stir corn flour mixture into pot to thicken casserole.
When cooking is complete, remove lid and allow chicken to cool for 5 minutes. Add crème fraîche and parsley to pot and stir to combine. Serve hot.