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Source: America's Favorite Food Associations

Pot Roasted Chicken and Vegetables
A tasty dish!
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Serves: 4-6
Prep Time: 20 minutes
Cook Time: 4 1/2 hours
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3 pounds chicken, cut into pieces
2 tablepoons unsalted butter, softened
2 tablespoons olive oil
2 cups chicken broth, defatted
2 cups carrots, diced
1 onion, medium, halved and silvered
2 tablespoons garlic, very finely minced
2 tablespoons fresh tarragon, chopped




Rinse chicken pieces and pat dry. Place all of the ingredients,
except the cornstarch and the garnish, in the crockpot; stir to
combine. Cover and cook on high heat for 4 1/2 hours or until
cooked through.

Remove chicken pieces from the crockpot and keep warm. Mix the
cornstarch with 2 tablespoons cold water in a small bowl. Whisk
into the sauce in the pot and continue cooking, covered, 30 minutes
or until the sauce is thickened slightly. Serve the chicken topped
with the sauce and sprinkled with tarragon or parsley.





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