This dish is sumptuous but a snap to make. Once you've browned the chicken, simply pop it into the oven and baste it occasionally. Serve it over buttered noodles to soak up all the luscious juices.

　　

Ingredients

1 chicken (3 1/2 pounds), in 8 pieces, rinsed and patted dry

　　Salt and freshly ground black pepper, to taste

　　2 tablespoons unsalted butter

　　2 tablespoons olive oil

　　2 cups diced carrots

　　1 large onion, halved and slivered

　　2 tablespoons minced garlic

　　1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)

　　2 tablespoons flat-leaf parsley, for garnish

　　

Step 1

1. Preheat the oven to 350°F. Season the chicken generously with salt and pepper.

　　

Step 2

2. Melt the butter with the oil in a large, heavy ovenproof casserole over medium heat. Brown the chicken in batches, about 8 minutes per batch, being careful not to pierce the skin. Remove to a plate.

　　

Step 3

3. Reduce heat to medium-low. Add the carrots, onion, garlic, and tarragon; cook, stirring, for 5 minutes. Return the chicken and any juices to the casserole, arranging the pieces atop the vegetables. Cover and bake in the oven for 1 hour, basting occasionally. Sprinkle with chopped parsley and serve immediately.

　　

Nutrition Per Serving

Per serving: 400 calories

　　7g carbohydrates

　　30g protein

　　27g fat

　　125mg cholesterol

　　#### Nutritional analysis provided by Other