Chicken with Carrots and Onions – Easy Peasy French

If your family is like mine, you like dark chicken meat. Thighs, for example, though inexpensive, are sublime in this recipe, Chicken with Carrots and Onions.  You can also use a whole chicken 4 to 5 pounds or you can use breast with the bone in…This dish is another example of a Food for the Ages simple classic recipe. You won’t believe how good it is!

Chicken with Carrots and Onions

Serves four

Preparation time: 10 mins

Cooking time: 1 1/2 hrs

Ingredients

8 chicken thighs, or 4 to 5 pound chicken, or the same weight of bone-in chicken breast

1 cup  onions chopped large

1 cup  carrots, washed and cut into 1 inch pieces ( you can peel them if you like!)

1 bay leaf

1/2 tsp dried thyme

1/2 tsp dried parsley

4 Tbsp butter,  softened

1 tsp dried tarragon

salt & pepper

1. Preheat oven to  400°F. Chop the onion and carrots and place them in the bottom of a  dutch oven or a glass Pyrex baking dish.  And the bay leaf, thyme parsley and half the tarragon. Dot the vegetable mixture with a tablespoon of butter  and season with salt and pepper.

2. Arrange eight chicken thighs on top of the vegetables. Season with salt and pepper. Rub the remaining softened butter on the chicken skin and  sprinkle with the remaining tarragon.

3. Place uncovered into oven and cook for one hour, basting occasionally using the juices in the bottom of the pan.

4. Put cover on pan and turn oven down to 350°F and cook for another half hour.

You definitely want to skim some of the fat off the top of  this dish.   Keep the cooking liquor to use in another recipe,  such as chicken soup or in a chicken gravy.

Serve with your favorite side dish: baked potatoes, egg noodles, etc.

Let me know how you like this. It’s one of our family favorites. Thanks so much for reading.

Cooky