3 tablespoons olive oil
1/2 cup Tarragon Vinegar
3 large garlic cloves, peeled and crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup chicken broth
1/2 teaspoon olive oil
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (3 pound) whole chicken, cut into cubes
4 cups diced celery
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tablespoons olive oil
1/2 cup turkey broth
1/4 cup chopped onion
In a large bowl, mix olive oil, vinegar, garlic, salt, pepper, chicken broth, lemon zest, salt and pepper. Mix together and pour over chicken cubes. Cover and refrigerate for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken cubes and cut into cubes. Add celery, thyme, rosemary, rosemary, olive oil, broth, onion and thyme. Mix together and pour over chicken.
Bake uncovered in the preheated oven for 25 minutes. Remove from oven and place on a platter. Season with lemon pepper, parsley, bread crumbs and salt. Discard any remaining lemon pepper.
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