Trickle-down Chicken

Total Time: 21 mins Preparation Time: 20 mins Cook Time: 1 min

Ingredients

• Servings: 4
• 1/2 teaspoon salt
• 1 teaspoon dried tarragon or 1 tablespoon fresh tarragon
• cooking spray
• 2 lbs bone-in chicken parts or 1 1/2 lbs boned chicken parts, with or without skin (breasts, thighs, drumsticks)
• 1/4 lb mushroom, sliced
• 3 medium red potatoes, sliced thin
• 3/4 lb broccoli, cut into bite-sized pieces
• 1 small red onion, chopped fine
• 1 tablespoon lemon juice

Recipe

• 1 sprinkle salt and 1/2 of the tarragon on the chicken.
• 2 coat a large skillet with cooking spray and brown chicken slowly over medium low heat, fleshy side down, then turn, brown other side and remove to a plate.
• 3 sauté mushrooms and potatoes in pan drippings 5 minutes.
• 4 remove and spread on bottom of a 2-quart casserole.
• 5 cover with broccoli.
• 6 place chicken on top.
• 7 in small saucepan, melt 2 tbs butter and sauté onion.
• 8 stir in lemon juice and rest of tarragon; pour over casserole.
• 9 bake, covered with lid or foil, at 375° 45 minutes.
• 10 uncover and bake 15 minutes more.