Spanish Tarragon Chicken - cooking recipe

Ingredients

1 tablespoon olive oil
1 kg chicken
225 g sliced ham
2 sliced onions
2 stalks celery, diced
3 carrots, diced
1 1/2 cups chicken stock
1 tablespoon chopped fresh tarragon
2 tablespoons butter
2 tablespoons all-purpose flour

Preparation

Rub oil all over the chicken. Place into a casserole dish. Place uncovered into a preheated (180 degrees c) oven.
Bake for 30 minutes.
Add the ham, onion, celery, carrots, stock and tarragon. Cover and continue to bake for 1 hour.
Remove from oven, strain the broth (keep broth) and carve chicken.
Return the chicken to the casserole dish and reserve warm with the vegetables.
Heat the butter in a saucepan; stir in the flour and pour in 2 cups of the strained broth. Simmer until sauce thickens; pour over chicken and vegetables. Serve in the casserole dish.