Ingredients

• 4 lbs chicken
• 2 tablespoons butter, softened
• 2 teaspoons dried tarragon
• 1 1/2 cups chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1 green pepper, julienned
• 1 red pepper, julienned
• 1 onion, sliced
• 1 cup ham, julienned

Instructions

1. Preheat oven to 400 F.

2. Season the cavity of the chicken with salt and pepper.

3. Rub the chicken skin with the butter.

4. Sprinkle the tarragon inside and outside the chicken.

5. Place chicken in a roasting pan and pour over half the chicken broth.

6. Cover and roast for about 75 minutes, basting every 20 minutes.

7. Let chicken rest for 10-5 minutes.

8. Deglaze the roasting pan with the remaining chicken broth.

9. Make a slurry by mixing the cornstarch with a bit of water.

10. Stir into the broth and cook and stir until thickened.

11. Heat the olive oil in a skillet.

12. Add the onions and saute for about 5 minutes.

13. Add the red and green peppers and the ham and saute for another 4 minutes.

14. To serve, carve the chicken and place on a platter. Arrange the ham and pepper mixture around the chicken and pour a bit of the gravy over all.

15. Serve with the remaining gravy on the side.