Chicken Pot Roast

This chicken is delicious and a snap to make! Once you've browned the chicken, simply pop it in the oven and baste it occasionally. Serve it over buttered noodles to soak up the luscious juices. Originally from the Parade magazine in the Sunday Houston Chronicle. My husband and I really enoy this delicious "comfort food" and when I make it, I use considerably less oil (about 1 tablespoon) and butter ( a scant tablespoon of light butter with canola oil) . I also pour off all accumulated fats except for about 1 tablespoon and deglaze the pot with a spash of white wine before adding the veggies and tarragon. An already cut up chicken may be used in place of ther whole chicken.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 1  roasting chicken, cut into 8 pieces, rinsed and patted dry (3 1/2 pounds)
•  salt & freshly ground black pepper, to taste
• 2  tablespoons unsalted butter
• 2  tablespoons olive oil
• 2  cups  diced carrots
• 1  large onion, halved and cut into slivers
• 2  tablespoons  minced garlic
• 1  tablespoon  chopped fresh tarragon (or 1 t. dried tarragon)
• 2  tablespoons  chopped parsley, for garnish

Directions

1. Preheat oven to 350 degrees. Season the chicken generously with salt and pepper.
2. Melt the butter with the olive oil in a large,heavy oven-proof casserole or Dutch oven over medium heat.
3. Brown the chicken in batches, being careful not to pierce the skin. Remove to a plate.
4. Reduce heat to medium-low.
5. Add the carrots,onion,garlic and tarragon;cook,stirring,for 5 minutes.
6. Return the chicken and any juices to the casserole, arranging the pieces atop the vegetables.
7. Cover and bake in the oven for 1 hour, basting occasionally.
8. Sprinkle with chopped parsley and serve immediately.