Pot Roasted Chicken | Blue Jean Chef - Meredith Laurence

Ingredients

• 5 pounds roasting or stewing chicken
• salt and freshly ground black pepper
• olive oil
• 1 red onion (cut into wedges)
• 2 carrots (2-inch slices)
• 2 parsnips (2-inch slices)
• ½ butternut squash (large dice)
• 3 leeks (halved lengthwise and sliced (2-inch slices))
• 1 clove garlic (smashed)
• 1 cup white wine
• 2 cups chicken stock
• juice from 1 lemon
• 3 sprigs of fresh tarragon
• 1 bay leaf
• 3 tablespoons butter (softened)
• 3 tablespoons flour
• chopped fresh tarragon (or parsley, for garnish)
• lemon zest (for garnish)