Baked Tarragon Chicken


Don’s mom, Momma Betty, lives in Manteo, North Carolina, with her daughter Candy. Candy and her family went away for the holiday and we have traveled to Manteo to share Christmas with Momma Betty. For Christmas Eve dinner I made a terrific, baked chicken that was very moist, accompanied by oven-browned potatoes, “pot roast” carrots and steamed asparagus with hollandaise sauce. For dessert, we had a bit of vanilla ice cream with Don’s homemade chocolate sauce. (I’ll post the chocolate sauce recipe another time.) It is a traditional holiday dessert in his family. 

We haven’t mastered making hollandaise sauce from scratch. We use the packaged variety and think Knorr is the best one. It’s delicious on vegetables and it’s also terrific on Eggs Benedict.

Christmas Eve Dinner

Our Christmas Eve supper: asparagus, oven-roasted potatoes, carrots and chicken.

Tarragon Chicken with “Pot Roast” Carrots
Serves 6

4-lb whole chicken
2 tablespoons olive oil
3 shallots, diced
1 clove garlic, minced
1 cup chicken broth
1/3 cup dry white wine or cooking sherry
salt and pepper
1 tablespoon dried tarragon
3 carrots, peeled and cut in chunks

Wash the chicken and put it in a roaster or Dutch oven. Throw away the giblets. Drizzle 1 tablespoon of olive oil over the chicken. Sprinkle the tarragon, salt and pepper over the chicken. In a small frying pan, saute the shallots and garlic in the remaining olive oil until the shallots are transparent. Spread this mixture over the top of the chicken. Pour the broth and wine into the bottom of the pot and toss in the carrots. Bake at 450F degrees for 15 minutes, then reduce the temperature to 375F degrees and continue baking for 2 hours until done.

Oven-browned Potatoes
Serves 3

4-5 small red potatoes, quartered
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash of cayenne pepper

In a large bowl, mix all of the ingredients and place them in a pan or glass baking dish in one layer. 45 minutes before the chicken is done, put the potatoes in to bake. They should be soft and slightly browned when done.

~Lois

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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
This entry was posted in Accompaniments, Entrees or Main Course, Holiday Food, My life, Poultry, Side Dishes, Supper, Vegetables and tagged , . Bookmark the permalink.