Chicken Pot Roast

FryBoy

New member
This recipe appeared in Parade Magazine last month. I thought it sounded good and saved it. I made it for dinner last night, and it was excellent served it over plain noodles. It's quite easy to make. I've improved the directions and modified them for clarity. A printable PDF copy is attached.

Chicken Pot Roast

1 chicken (about 3½ to 4½ pounds), cut into 8 pieces
salt and freshly ground black pepper, to taste
2 tablespoons butter
2 tablespoons olive oil
2 cups peeled carrots, diced
1 large onion, halved and slivered
2 tablespoons minced garlic
1 teaspoon dried tarragon (or 1 tablespoon fresh, minced)
2 tablespoons minced flat-leaf parsley, for garnish

1. Preheat the oven to 350°F.

2. Rinse chicken pieces, pat dry, and season generously with salt and pepper.

3. Melt the butter with the oil in a large, heavy oven-proof casserole over medium heat.

4. Brown the chicken in two batches, about 8 minutes per batch, being careful not to pierce the skin; remove to a plate and set aside.

5. Reduce heat to medium-low; add the carrots and onionto the pan and cook, stirring, for 5 minutes.

6. Add the garlic and tarragon and cook for 1 minute longer.

7. Return the chicken and any juices that have accumulated on the plate to the casserole, arranging the pieces atop the vegetables.

8. Cover the casserole and bake in the oven for 1 hour, basting occasionally.

9. Sprinkle with chopped parsley and serve immediately.
 

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