Poulet En Cocotte
|Roasting chickens||5 Pound (1 Small)|
|Ground pepper||1⁄2 Teaspoon|
|Dried tarragon||1 Teaspoon|
|Onion||1 Large, sliced|
|Carrots||2 , cut into 1-inch|
|Parsnip||1 , cut into 1-inch chunks|
|Chicken broth||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350Â°F. Season chicken skin and cavity with salt, pepper, and half of tarragon. Tie legs together with string. In a Dutch oven, melt butter over medium heat. Add chicken and cook, turning, until golden brown all over, about 15 minutes. Remove from pan.
2. Add onion, carrots, and parsnip to pan and cook, stirring occasionally, until onion is softened, about 5 minutes. Sprinkle on remaining tarragon. Set chicken, breast side up, on vegetables. Cover pan tightly.
3. Roast chicken until tender and a thermometer registers 180Â°F or juices run clear when thigh is pricked, about 1 1/2 hours. Remove chicken to a carving board. Skim off fat. Set Dutch oven over direct heat and add broth and wine. Boil, stirring up browned bits from bottom of pan, for 3 minutes. Dissolve cornstarch in Cognac and stir into sauce. Cook, stirring, until thickened, about 1 minute. Carve chicken and serve with sauce.