Chicken Pot Roast
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
53
Sourness
38
mins
Prep time (avg)
6
Difficulty
Ingredients:
1
Salt2 tbsps
Unsalted Butter2 tbsps
Olive Oil2 cups
Carrot (diced)1 large
Onion (halved and slivered)2 tbsps
Garlic (minced)1 tbsp
Tarragon (chopped fresh)2 tbsps
Parsley (flat-leaf, for garnish)Directions:
1
Preheat the oven to 350°F
2
Season the chicken generously with salt and pepper
3
Melt the butter with the oil in a large, heavy ovenproof casserole over medium heat
4
Brown the chicken in batches, about 8 minutes per batch, being careful not to pierce the skin
5
Remove to a plate
6
Reduce heat to medium-low
7
Add the carrots, onion, garlic, and tarragon; cook, stirring, for 5 minutes
8
Return the chicken and any juices to the casserole, arranging the pieces atop the vegetables
9
Cover and bake in the oven for 1 hour, basting occasionally
10
Sprinkle with chopped parsley and serve immediately
11
Preheat the oven to 350°F
12
Season the chicken generously with salt and pepper
13
Melt the butter with the oil in a large, heavy ovenproof casserole over medium heat
14
Brown the chicken in batches, about 8 minutes per batch, being careful not to pierce the skin
15
Remove to a plate
16
Reduce heat to medium-low
17
Add the carrots, onion, garlic, and tarragon; cook, stirring, for 5 minutes
18
Return the chicken and any juices to the casserole, arranging the pieces atop the vegetables
19
Cover and bake in the oven for 1 hour, basting occasionally
20
Sprinkle with chopped parsley and serve immediately