About an hour
Roasted Chicken in Tarragon Cream
with Potatoes and Carrots
- 8 boneless, skinless chicken thighs
- 4 medium Potatoes, chopped medium
- 8 Carrots, chopped medium
- 1 lg Onion, chopped large
- ¾ cup Dry White Wine or Apple Cider
- ¾ cup Whipping Cream
- 1 tsp Salt
- 20 cracks fresh Black Pepper
- 1 tsp Garlic Granules
- 2 tsp Corn Starch
- 1/3 loose cup fresh Tarragon Leaves
- Salt and Pepper to season chicken
- Butter to sauté
Step by Step Instructions
Melt a pat of butter in a heavy pan over medium high heat. Season chicken with salt and pepper and brown on both sides. Remove and set aside.
Add another pat of butter to the pan and sauté onions and carrots until they begin to brown – just a few minutes, keeping the heat high enough for browning but being careful not to allow burning. This is a one pan wonder and you don’t want little flecks of burnt food floating in the sauce. Remove and set aside.
Add more butter to the pan and do the same with the potatoes – brown for a few minutes, then remove and set aside.
Pre-heat oven to 350°.
Add the whipping cream to the browning pan and bring it to a hard boil. Add salt, pepper, and garlic granules, and slowly stir in wine or cider, maintaining a hard boil until sauce begins to thicken.
Scoop a little sauce into a small bowl, whisk in corn starch, then pour back into pan. Remove the pan from heat and stir well. Add all vegetables back to the pan and nestle the chicken into the vegetables, and be sure to also add any drippings from the chicken into the pan as well. Give the pan a good shake to help everything settle in evenly. Scatter half of the fresh tarragon over the pan and pop it into the oven for 30 min, until potatoes are tender to the fork and chicken is cooked through.
When chicken is cooked through distribute veggies between four plates. Place two chicken thighs on each plate of veggies, top with a spoonful of sauce, and garnish each plate with the remaining fresh tarragon. Now sit down and enjoy this delightful meal!
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