Esta es una exhibición prevé de cómo se va ver la receta de 'Pot Roasted Chicken And Vegetables' imprimido.

Receta Pot Roasted Chicken And Vegetables
by Global Cookbook

Pot Roasted Chicken And Vegetables
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 x chicken cut into 8 peices,
  •     rinsed, and patted dry
  • 2 Tbsp. unsalted butter softened
  • 2 Tbsp. extra virgin olive oil
  • 2 c. defatted chicken broth
  • 2 c. carrots cut 1/2" dice
  • 1 med onion halved, slivered
  • 2 Tbsp. garlic chopped very fine
  • 1 Tbsp. minced fresh tarragon
  •     (or possibly 1 tspn dry tarragon)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. cornstarch
  • 2 Tbsp. minced fresh tarragon or possibly parsley for garnish

Direcciones

  1. Place all ingredients, except cornstarch and garnish, in the crockpot; stir to combine. Cover and cook oh HIGH for 4 1/2 hrs or possibly till cooked through.
  2. Remove chicken pcs and keep hot. Mix the cornstarch with 2 Tbsp. cool water in a small bowl. Whisk into the sauce in the pot and then continue cooking covered 30 mintues longer or possibly till the sauce is thickened slightly.
  3. Serve the chicken topped with the sauce and sprinkled with minced tarragon or possibly parsley.
  4. This recipe yields 6 servings.