Spanish Tarragon Chicken Recipe
Ingredients
| Olive oil | 15 Milliliter | |
| 1-lkg chicken | ||
| 225 g thin strips of sliced ham | ||
| Onion | 2 , sliced | |
| 2 coarse dice celery stalks | ||
| 3 coarse dice carrots | ||
| Chicken stock | 375 Milliliter | |
| Tarragon | 15 Milliliter, chopped | |
| Butter | 30 Milliliter | |
| 30 ml flour, all purpose | ||
Directions
Rub the oil over the chicken.
Place in a earthenware cocotte (casserole dish).
Place uncovered in a preheated 350°F (180°C) oven.
Bake for 30 minutes.
Add the ham, onion, celery, carrots, stock and tarragon.
Cover and continue to bake for 1 hour.
Remove from oven, strain the broth and carve chicken.
Return the chicken to the cocotte and reserve warm with the vegetables.
Heat the butter in a sauce pan, stir in the flour and pour in 2 cups (500 ml) of the strained broth.
Simmer until sauce thickens, pour over chicken and vegetables.
Serve in the cocotte.
Place in a earthenware cocotte (casserole dish).
Place uncovered in a preheated 350°F (180°C) oven.
Bake for 30 minutes.
Add the ham, onion, celery, carrots, stock and tarragon.
Cover and continue to bake for 1 hour.
Remove from oven, strain the broth and carve chicken.
Return the chicken to the cocotte and reserve warm with the vegetables.
Heat the butter in a sauce pan, stir in the flour and pour in 2 cups (500 ml) of the strained broth.
Simmer until sauce thickens, pour over chicken and vegetables.
Serve in the cocotte.
Chef
