Chicken Pot Roast

Name: Chicken Pot Roast
Yield: 4 servings
Ingredients: 1 1 chicken (3 1/2 pounds), in 8 pieces, rinsed and patted dry; 1 Salt and freshly ground black pepper, to taste; 1 2 tablespoons unsalted butter; 1 2 tablespoons olive oil; 1 2 cups diced carrots; 1 1 large onion, halved and slivered; 1 2 tablespoons minced garlic; 1 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried); 1 2 tablespoons flat-leaf parsley; 1 for garnish

From the kitchen of Carly

Chicken browned until golden, then braised low and slow over carrots, onions, and tarragon until the meat falls tender from the bone. Rustic, deeply savory, and exactly the kind of one-pot dinner that justifies turning on the oven.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 chicken (3 1/2 pounds), in 8 pieces, rinsed and patted dry
1Salt and freshly ground black pepper, to taste
12 tablespoons unsalted butter
12 tablespoons olive oil
12 cups diced carrots
11 large onion, halved and slivered
12 tablespoons minced garlic
11 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
12 tablespoons flat-leaf parsley
1for garnish

Instructions

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.