Ingredients

How to make it

  • Sprinkle chicken inside and out with half the salt and pepper.
  • Season inside with 1 teaspoon of the tarragon. Preheat oven to
  • 325F. In a large heatproof covered casserole, heat butter and oil
  • over medium heat. Add chicken and brown on all sides, about 15
  • minutes. Remove chicken and set aside.
  • Remove all but 2 tablespoons of fat from casserole. Add onions and carrots. Cook, stirringoccasionally, about 5 minutes, until onions are lightly browned.
  • Return chicken to casserole. Add remaining 1/2 teaspoon tarragon
  • and remaining salt and pepper. Pour broth over all. Cover and
  • bake 1 to 1-1/2 hours, until juices run clear when thigh is pierced. Remove
  • chicken and veggies to a serving platter and cover loosely with foil to keep warm.
  • Bring pan juices to a boil over medium-high heat. Stir in dissolved
  • cornstarch. Cook, stirring, until thickened, about 2 minutes.
  • Carve chicken and spoon a little sauce over meat. Serve carrots and onions on the side. Pass remaining sauce separately.

Reviews & Comments 5

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    " It was excellent "
    notyourmomma ate it and said...
    Love tarragon, roasted chicken, match made in Heaven!
    Was this review helpful? Yes Flag
  • justjakesmom 14 years ago
    Can't go wrong with this! ;')
    Was this review helpful? Yes Flag
    " It was excellent "
    puddlewonderful ate it and said...
    count me in on this...high five..great
    Was this review helpful? Yes Flag
    " It was excellent "
    pleclare ate it and said...
    Goody,goody
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    " It was excellent "
    sitbynellie ate it and said...
    Val, dear, this is another keeper! I love tarragon and chicken together. Thank you for posting this. Hope you have a lovely weekend.
    Love Nellie (Susan)
    Was this review helpful? Yes Flag

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