Roasted Tarragon Chicken Casserole
From valinkenmore 15 years agoIngredients
- 1 whole chicken, about 3 pounds shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 1 1/2 teaspoons dried tarragon shopping list
- 2 tablespoons butter shopping list
- 1 tablespoon vegetable oil shopping list
- 24 pearl onions, peeled (or 8 small white onions) shopping list
- 4 carrots, peeled and sliced shopping list
- 1-1/4 cup chicken broth shopping list
- 1 tablespoon cornstarch dissolved in 2 T. water shopping list
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.
The Rating
Reviewed by 5 people-
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)sitbynellie in Glasgow loved it
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Goody,goody
pleclare in Framingham loved it
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count me in on this...high five..great
puddlewonderful in Beverly Hills Adjacent loved it
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