| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Main dish, American, Chicken, Casserole |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken; 8 pieces |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Carrots; chopped |
| 1/4 |
ts |
Thyme |
| 1 |
c |
Boiling water |
| 1 |
ts |
Tarragon |
|
|
Salt & pepper |
|
|
All purpose flour |
INSTRUCTIONS
In a large, heavy skillet, melt butter and heat to the foaming stage. DO
NOT BROWN> Add onions, turn down the heat, while onions are cooking,
lightly dust the chicken with flour. Raise heat, then brown chicken in
butter with onions. Add carrots, water and then, cover with a tight fitting
lid.Cook on lowest heat possible for 1 1/2 hours. Leave lid on and shake
pan occasionally to keep from sticking I have some that are guaranteed non
stick)You will know about your own pans. DO NOT PEEK. Add tarragon, salt
and pepper fifteen minutes before serving. Do not use DRIED TARRAGON. FROM:
BONNIE BRACEY (GRWP92A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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