Soak top and bottom of 3-1/4 quart clay cooker in water about 15 minutes;
drain. Place chicken quarters, skin side up, in clay cooker. Drizzle with
lemon juice and vinegar. Sprinkle with tarragon, salt, pepper and
shallots. Pour in chicken broth. Place covered cooker in cold oven. Set
oven at 450°. Bake until chicken is tender and light brown, about 1-1/4
hours. Pour cooking liquid into medium skillet. Add whiping cream to
cooking liquid. Het to boiling; cook, stirring occasionally, until
slightly thickened. Pour over chicken.
Posted to MC-Recipe Digest V1 #279
Date: Mon, 04 Nov 1996 21:25:25 -0800
From: Connie Halliday <connieh@earthlink.net>
Serving Ideas : Serve with new potatoes, baked or steamed in their jackets
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