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Casserole Roasted Tarragon Chicken

1 whole chicken, about 3 pounds
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons dried tarragon
2 tablespoons butter
1 tablespoon vegetable oil
24 pearl onions, peeled (or 8 small white onions)
2 carrots, peeled and sliced
1 can (10 3/4 oz.) beef bouillon
1 tablespoon cornstarch dissolved in 2 T. water

Sprinkle chicken inside and out with half the salt and pepper.
Season inside with 1 teaspoon of the tarragon. Preheat oven to
325F. In a large heatproof covered casserole, heat butter and oil
over medium heat. Add chicken and brown on all sides, about 15
minutes. Remove chicken and set aside. Remove all but 2 tablespoons
of fat from casserole. Add onions and carrots. Cook, stirring
occasionally, about 5 minutes, until onions are lightly browned.
Return chicken to casserole. Add remaining 1/2 teaspoon tarragon
and remaining salt and pepper. Pour bouillon over all. Cover and
bake 1 hour, until juices run clear when thigh is pierced. Remove
to a serving platter and cover loosely with foil to kee p warm.
Bring pan juices to a boil over medium-high heat. Stir in dissolved
cornstarch. Cook, stirring, until thickened, about 2 minutes.
Carve chicken and spoon a little sauce over meat. Pass remaining
sauce separately.


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