Pot Roasted Chicken And Vegetables

Recipe Ingredients

1		Chicken - cut into 8 peices,
		Rinsed, and patted dry
2 tablespoons	30ml	Unsalted butter - softened
2 tablespoons	30ml	Olive oil
2 cups	474ml	Defatted chicken broth
2 cups	220g / 7.8oz	Carrots - cut 1/2" dice
1 cup	62g / 2.2oz	Onion - halved, slivered (medium)
2 tablespoons	30ml	Garlic - minced very fine
1 tablespoon	15ml	Chopped fresh tarragon
		(or 1 tspn dried tarragon)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Chopped fresh tarragon or parsley - for garnish

Recipe Instructions

Place all ingredients, except cornstarch and garnish, in the crockpot; stir to combine. Cover and cook oh HIGH for 4 1/2 hours or until cooked through.

Remove chicken pieces and keep warm. Mix the cornstarch with 2 tablespoons cold water in a small bowl. Whisk into the sauce in the pot and then continue cooking covered 30 mintues longer or until the sauce is thickened slightly.

Serve the chicken topped with the sauce and sprinkled with chopped tarragon or parsley.

This recipe yields 6 servings.

Source:
Freddie Johnson on the http://www.eclix.net Food BB

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