Worth a trip

Chicken Pot Roast

Name: Chicken Pot Roast
Ingredients: 1 chicken (3 1/2 pounds), in 8 pieces, rinsed and patted dry; Salt and freshly ground black pepper, to taste; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 2 cups diced carrots; 1 large onion, halved and slivered; 2 tablespoons minced garlic; 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried); 2 tablespoons flat-leaf parsley, for garnish

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
1. Preheat the oven to 350°F. Season the chicken generously with salt and pepper.
2.
2. Melt the butter with the oil in a large, heavy ovenproof casserole over medium heat. Brown the chicken in batches, about 8 minutes per batch, being careful not to pierce the skin. Remove to a plate.
3.
3. Reduce heat to medium-low. Add the carrots, onion, garlic, and tarragon; cook, stirring, for 5 minutes. Return 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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions