Ingredients
8 pieces chicken rinsed and patted dry
2 T unsalted butter
2 T olive oil
2 C diced carrots
1 large onion slivered
2 T minced garlic
1 T fresh chopped tarragon or 1 t dried
2 T chopped parsley
Preparation
preheat oven to 350 season chicken with salt and cracked pepper melt butter and olive oil in large heavy ovenproof casserole over med heat. Brown chicken in batches, remove to plate. Reduce heat to med-low, add carrots, onion, garlic and tarragon, stir for 5 min. Return chicken and juices to casserole, cover and bake for 1 hour, basting occasionally. Sprinkle with parsley. Serve over cooked pasta noodles or rice if desired.
