Chicken Pot Roast

Submitted by Thea

"This dish is sumptuous but a snap to make. Once you’ve browned the chicken, simply pop it into the oven and baste it occasionally. Serve it over buttered noodles to soak up all the luscious juices."

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 chicken, in 8 pieces, rinsed and patted dry (3 1/2 lbs.)
• salt & 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 tsp dried)
• 2 tablespoons flat leaf parsley, for garnish

directions

1. Preheat the oven to 350°F Season the chicken generously with salt and pepper.
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. 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.