| 2 tbsp. olive oil | 1 tsp. dried tarragon |
| 1 whole 3 to 4 lb. Chicken | 1 tsp. minced garlic |
| 2 c. sliced onions | 1/4 c. red wine vinegar |
| 1 c. dry red wine | Salt and pepper to taste |
| Preheat 0ven to 500°F.
Place olive oil in large Dutch oven and
place uncovered in oven. While oil is
heating place a bit of the tarragon in
the chickens cavity. When the oil is hot
put the chicken in the Dutch oven
breast up. Roast, undisturbed, for 20
minutes, or until nicely browned. Baste
with olive oil once during the roasting
period. When chicken is brown,
remove from oven and season with salt
and pepper to taste.
Remove chicken from pot and set
aside. Place pot on burner, uncovered,
and add garlic and onion. Heat over
medium flame until vegetables soften.
Add remaining tarragon, vinegar and
wine. Place chicken breast side up into
pot. Cover and simmer 30 to 40
minutes. (Add wine if required to keep
vegetables moist.) Serve with onions
and parsley garnish.
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