Pot Roast Chicken

Recipe Ingredients

6		Shallots
4		Carrots - peeled, and
		Cut into strips
3		Celery stalks - sliced
2		Bay leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Lemon - sliced
		Tarragon sprigs
1		Chicken - (3 lbs)
3/4 cup	177ml	White wine
1 1/4 cups	296ml	Chicken stock
2 tablespoons	30ml	Butter
1/4 cup	15g / 0.5oz	Flour
3 tablespoons	45ml	Sour cream or plain yogurt

Recipe Instructions

Preheat the oven to 375 degrees.

Put the shallots, carrots, celery, and bay leaves together with seasoning in a large casserole dish. Rinse the chicken, pat dry, and place the lemon and tarragon in the cavity. Position on top of the vegetables, and pour the wine and stock over the top. Cover and cook in the oven for 1 3/4 to 2 hours, or until cooked. Remove lid for last 20 minutes. Beat the butter and flour together, then whisk small spoonfuls into the boiling liquor. Cook until thickened, stir in sour cream or yogurt, and serve with the chicken.

This recipe yields 4 servings.

Source:
THE MAGNETIC CHICKEN COOKBOOK by Gina Steer (c) 1995 - Sterling Publishing Co., New York, NY - 10 pages - $5.95 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest

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