Ingredients

The following ingredients have 4 Servings
  • 1 medium chicken (jointed into 8 pieces)
  • 0.25 cup olive oil
  • thyme
  • 2 Tbsps Tarragon (chopped)
  • 2 bay leaves
  • 2 cloves garlic cloves (finely chopped)
  • 3 cups chicken stock
  • 8 scallions (trimmed)
  • 2 cups green Asparagus (trimmed and chopped)
  • 2 cups small carrots (peeled)
  • 3 cups new potatoes (scrubbed clean)
  • salt
  • freshly ground Black pepper

Instruction

  • Preheat the oven to 170°C(150° fan)|325F|gas 3.
  • Season the chicken pieces with salt and pepper and heat the oil in a large casserole dish set over a moderate heat until hot.
  • Seal the chicken in the oil, browning well all over. Reduce the heat under the dish a little.
  • Add the thyme, tarragon, bay leaves and garlic, stirring well. Cover with the stock and cook until simmering.
  • Add the vegetables to the dish and then transfer the contents of the dish to a roasting dish.
  • Cook for 1 hour 20-30 minutes until the chicken is golden and the vegetables are tender.
  • Remove from the oven and leave to stand for 5 minutes before serving.