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Chicken Tarragon (Clay cooker)

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Chicken Tarragon (Clay cooker)                                 Servings: 4

The clay cooker makes chicken with tarragon cream gravy fast and easy. Plan ahead; to soak the clay pot at least 15 minutes and always begin with a cold oven. This recipe may also be cooked in a Dutch oven or heavy heat-proof covered casserole dish in a preheated 375 F. oven.

1 frying chicken, cut in half or quarters

½ cup chicken broth

Juice of 1 fresh lemon (about 2 Tbsp.)

1 Tbsp. tarragon vinegar (may substitute champagne vinegar or white wine vinegar)

1 tsp. dried tarragon leaves

1 ½ tsp. kosher salt

½ tsp. freshly ground black pepper

1 tsp. Hungarian sweet paprika

2 shallots, finely chopped

2 cloves garlic, minced

½ cup heavy cream

1 Tbsp. all-purpose flour

 

Preparation

Pre-soak both top and bottom of a large clay cooker in water for at least 15 minutes. Drain. Line with parchment paper for easier clean-up.

Arrange chicken, skin-side up, in the bottom of the clay cooker. Pour chicken broth down the side into the bottom. Whisk together the lemon juice and tarragon vinegar. Drizzle evenly over the chicken.

In a small bowl, stir together tarragon leaves, salt, pepper, and paprika. Sprinkle mixture over chicken pieces. Top with shallots and garlic.

Cover the clay cooker with the lid and place into a cold oven. Turn on oven to 450 F. Bake about 1-1/4 hours, until chicken is lightly golden.

Remove chicken and cover to keep warm. Whisk flour into heavy cream. Pour juices from the bottom of the clay cooker into a small saucepan over medium heat. Whisk in heavy cream. Bring to a boil and cook until slightly thickened, stirring often. Serve gravy over chicken.

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