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Ingredientes
- 1 x chicken cut into 8 peices,
- Â Â 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
- Â Â (or possibly 1 tspn dry tarragon)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. cornstarch
- 2 Tbsp. minced fresh tarragon or possibly parsley for garnish
Direcciones
- 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.
- 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.
- Serve the chicken topped with the sauce and sprinkled with minced tarragon or possibly parsley.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 6 servings | |
| Calories 554 | |
| Calories from Fat 354 | 64% |
| Total Fat 39.49g | 49% |
| Saturated Fat 11.96g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 173mg | 7% |
| Potassium 572mg | 16% |
| Total Carbs 8.88g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.53g | 2% |
| Protein 39.18g | 63% |
