pot roast chicken

from my friend jen, who had it on a little recipe card from some source i don't know...

pot roast chicken

6 shallots
4 carrots, peeled and cut into strips
3 celery sticks, sliced
2 bay leaves
3 lb. whole chicken
1 lemon, sliced
few sprigs tarragon
salt & pepper
3/4 c. white wine
1.25 c. chicken stock
2 T. butter, melted
1/4 c. plain flour
3 T. sour cream or plain yogurt

Preheat oven to 375 F. Put the shallots, carrots, celery, and bay leaves together with seasoning in a large casserole dish. Rinse the chicken, pat dry, and place the lemon and tarragon in the cavity. Position on top of the vegetables, and pour the wine and stock over the top. Cover and cook in the oven for 1.75-2 hours, or until cooked. Remove lid for last 20 minutes. Beat the butter and flour together, then whisk small spoonfuls into the boiling liquor. Cook until thickened, stir in sour cream or yogurt, and serve with the chicken.
SO SO SO good! Would be even better with some cut up potatoes in the bottom, or with some buttermilk biscuits on the side. Yum Yum Yum.

Comments

[Lisa]

Made this tonight, as I'd been craving it. So yummy. But each of us had a breast, and neither of us really likes dark meat all that much, and I made a TON of vegetables in with this one in the big roasting pan--turnips, cauliflower, and potatoes, in addition to what's in the recipe. So my plan is to partially puree the leftovers, gravy and all, to make a fabulous roasted vegetable soup, and dice the leftover chicken into it. That, some crusty bread, and a simple salad will make a great supper for a few nights to come!