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Suggest a better description1. Preheat the oven to 350 degrees F.
2. Clean the chicken well and pat dry. Season generously with salt and pepper.
3. Melt the butter with the oil in a large heavy oven proof casserole over medium-high heat. Brown the chicken, in batches, about 10 minutes per batch, being careful not to pierce the skin. Remove to a plate and set aside.
4. Reduce the heat to medium-low. Add the carrots, onions, garlic, and 1 tablespoon chopped tarragon and cook, stirring, for 5 minutes. Return the chicken pieces along with any accumulated juices to the pot, arranging them atop the vegetables. Cover and bake in the oven for 1 hour, basting occasionally. Sprinkle with chopped tarragon or parsley and serve immediately.
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Serving Size: 1 Recipe (730g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1059 | ||
Calories from Fat: 653 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.6g | 97 % | |
Saturated Fat 27.7g | 138 % | |
Monounsaturated Fat 28.2g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 268.1mg | 82 % | |
Sodium 533.8mg | 18 % | |
Potassium 1766.7mg | 46 % | |
Total Carbohydrate 45.9g | 14 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 35.7g | ||
Protein 57.8g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1059
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