I LOVE CHICKEN !!
Especially when it is not hard to make. This dish is best made with a fairly high quality chicken (Cheap Chicken Equals Lots Of Fat), Its is baked with a tomato sauce so a little fat is good but to much will overwhelm the sauce.
Tarragon Chicken With Carrots and Potatoes: An Original By David Green
1 kg chicken legs and thighs
3 large carrots 5 medium potatoes
1 medium onion
2 cloves garlic
6 to 8 medium sized mushrooms
salt pepper and garlic powder for dusting chicken
1 1/2 tbsp tarragon
400 grams chopped tomatoes
400 grams vegetable stock
Sprinkle the chicken with salt, pepper, and garlic powder. In a deep bottom saute pan brown on each side and put aside. While you are browning the chicken you should cut all the vegetables.
In the same pan that you seared the chicken in, add the onions and garlic and lightly saute them about 2 minutes. Now you can add the carrots and potatoes and saute for another 2 minutes.
The next step is to add the mushrooms and tarragon, stir and cook an additional minute then add the tomatoes and vegetable stock and bring it to a boil.
This dish is baked in the oven so we need to transfer what is in the pan to a casserole dish and we will start with taking the large vegetables out of the sauce and put them in the casserole dish. Next you want to lay the chicken on top of the vegetables. Lastly we will pour the sauce that remains in the saute pan over the top of the chicken.
Bake in the oven at 220c for 45 minutes