Chicken Pot Roast
8 ingredients
3 steps
Ingredients
- 8 pieces chicken rinsed and patted dry
- 2 T unsalted butter
- 2 T olive oil
- 2 C diced carrots
- 1 large onion slivered
- 2 T minced garlic
- 1 T fresh chopped tarragon or 1 t dried
- 2 T chopped parsley
Directions
-
1preheat oven to 350
-
2season chicken with salt and cracked pepper
-
3melt butter and olive oil in large heavy ovenproof casserole over med heat. Brown chicken in batches, remove to plate. Reduce heat to med-low, add carrots, onion, garlic and tarragon, stir for 5 min. Return chicken and juices to casserole, cover and bake for 1 hour, basting occasionally. Sprinkle with parsley. Serve over cooked pasta noodles or rice if desired.
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