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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This dish is sumptuous but a snap to make. Once you have browned the chicken,simply pop in oven and baste occasionally. Serve it over buttered noodles to soak up all the luscious juices Ingredients:
1 chicken(31/2 lbs) cut in 8 pieces,rinsed and papped dry |
salt and fresh ground pepper |
2 tbs unsalted butter |
2 tbs olive oil |
2 c diced carrots |
1 large onion,halved and slivered |
2 tbs minced garlic |
1 tbs fresh choped tarragon,(or 1 tsp. dried) |
2 tbs flat-leaf parsley,for garnish |
Directions:
1. Preheat oven to 350.Season chicken generously with salt and pepper.
2. Melt butter with the oil in a large,heavy oven-proof casserole over med. heat. Brown the chicken in batches ,about 8 mins per batch,being careful not to pierce the skin. Remove to plate.
3. Reduce heat to med-low. Add the carrots,onions,garlic,and tarragon;cook,stirring ,for 5 mins. Retrun the chicken and any juices to the casserole,arranging the pieces atop the vegetables. cover and bake in the oven for 1 hour,basting occasionally. sprinkle with chopped parsley and serve immediately.
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