POT ROASTED CHICKEN AND VEGETABLES Recipe

4

Ingredients

1 chicken (about 3 pounds), cut into 8 serving size pieces, rinsed and patted dry
2 tablespoons unsalted butter, softened
2 tablespoons olive oil
2 cups defatted chicken broth
2 cups diced (1/2 inch) carrots
1 medium-sized onion, halved and slivered
2 tablespoons very finely minced garlic
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
Salt and freshly ground black pepper, to taste
2 tablespoons cornstarch
2 tablespoons chopped fresh tarragon or parsley, for garnish

Preparation

Step 1

1. Place all of the ingredients, except the cornstarch and the garnish, in the Crock-Pot; stir to combine. Cover and cook on high heat for 4 1/2 hours or until cooked through.

2. Remove the chicken pieces from the Crock-Pot and keep warm. Mix the cornstarch with 2 tablespoons of cold water in a small bowl. Whisk into the sauce in the post and then continue cooking, covered, 30 minutes longer or until the sauce is thickened slightly. Serve the chicken topped with the sauce and sprinkled with chopped tarragon or parsley.