Hey there! How was everyone’s weekend? It still feels like the weekend for me because mom’s in town and we are having a big time 🙂
Bowen and I were in Jackson this weekend celebrating one of my oldest and bestest friend’s engagement–what a wonderful time we had! Mom drove me back on Monday while Bowen hit the road for work. I got an early Christmas present on the way back–a SEWING MACHINE! Mom’s been teaching me and we’ve also been doing a lot of cooking and healthful eating.
This is literally my favorite meal right now, it might be my favorite meal of all time, the kicker is-it’s the easiest thing to make that I can think of!
It’s a one pot meal but it’s packed with more flavor than you can imagine. I also think this braised chicken dish is elegant enough to serve for company too.
Garlic and white wine, tarragon and cherry tomatoes are just about all you need to send your taste buds soaring. Enjoy! Please let me know if you make this dish–leave a comment below I would LOVE to hear what you think.
- 1whole chicken, rinsed and dried
- 4 whole garlic cloves
- 1 bunch of fresh tarragon
- 1 pint of cherry tomatoes
- 1 large onion sliced thin
- 1 fresh lemon, halved
- kosher salt/fresh ground pepper
- 1 cup of good Chardonnay
- Preheat oven to 450 degrees, next coat the bottom of heavy dutch oven pan with olive oil, add sliced onion, whole garlic cloves, cherry tomatoes,tarragon and thyme,s/p, and white wine, now add the whole chicken to pan that has been stuffed with lemon, garlic, tarragon, salt/pepper and cook at 450 degrees covered with tight fitting lid for 45 minutes. Remove lid and cook for 20 to 30 more minutes or till internal temperature is 165 degrees and golden brown.
- The most delicious part of this dish is the broth the roasting creates, you will need a spoon I promise! To make a sauce from this liquid, ladle 1 cup of liquid into a sauté pan and reduce by half on medium heat, strain and pour over chicken.
Looks like this will be our Thursday night dinner!!