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Pot Roasted Chicken and Vegetables

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  • listmoms@xxx.xxx
    * Exported from MasterCook * Pot Roasted Chicken and Vegetables Recipe By : Parade Magazine January 17, 1999 Serving Size : 4 Preparation Time :0:00
    Message 1 of 1 , Mar 26, 1999
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      * Exported from MasterCook *

      Pot Roasted Chicken and Vegetables

      Recipe By : Parade Magazine January 17, 1999
      Serving Size : 4 Preparation Time :0:00
      Categories : Akron Beacon Journal Crockpot
      Posted To Ff 1/99 Chicken

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      1 3 lb chicken -- cut into pieces
      2 tablespoons unsalted butter -- softened
      2 tablespoons olive oil
      2 cups defatted chicken broth
      2 cups diced carrots
      1 medium onion -- halved and slivered
      2 tablespoons very finely minced garlic
      1 tablespoon chopped fresh tarragon OR 1 t. dried
      salt and freshly ground black pepper -- to taste
      2 tablespoons cornstarch
      2 tablespoons chopped fresh tarragon or parsley -- for garnish

      Rinse chicken pieces and pat dry. Place all of the ingredients, except the
      cornstarch and the garnish, in the crockpot; stir to combine. Cover and
      cook on high heat for 4 1/2 hours or until cooked through.

      Remove chicken pieces from the crockpot and keep warm. Mix the cornstarch
      with 2 tablespoons cold water in a small bowl. Whisk into the sauce in the
      pot and continue cooking, covered, 30 minutes or until the sauce is
      thickened slightly. Serve the chicken topped with the sauce and sprinkled
      with tarragon or parsley.

      - - - - - - - - - - - - - - - - - -

      NOTES : Recipe in an article written by Sheila Lukins

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