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Tarragon Chicken and Vegetables Recipe

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This recipe for Tarragon Chicken and Vegetables, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey Hubbard
Added: Sunday, February 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1.2 cup white vinegar
1/2 cup vegetable oil
2 tsp. soy sauce
1 clove garlic minced
1 1/2 tsp. chopped fresh tarragon or 3/4 tsp. dried
2 whole chicken breasts halved
3 medium carrots cut into 1 inch pieces
1 medium zucchini cut into 1 inch pieces
1 large onion cut into 1 inch pieces

Directions:
Directions:
Combine vinegar, oil, soy sauce, garlic and tarragon. Reserve 1/4 cup. Place chicken in resealiable bag with remaining marinade mixture. Seal bad turn to coat chicken. Marinate in fridge for 1 to 12 hours. Preheat oven to 375. Drain chicken, discard marinade and bag. Place chicken in shallow baking pan. Toss vegetables with remaining marinade place in dish with chicken. Cover and bake 25 minutes, remove cover and bake 20 to 25 minutes more or until chicken is no longer pink and vegetables are tender.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 to 12 hours

 

 

 

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