1 frying chicken - 3 1/2 lbs.
Salt and pepper
1/4 c. butter, room temperature
2 c. chicken stock
2 tsp. dried tarragon leaves
1 tsp. cornstarch
1 green bell pepper, sliced
1 red bell pepper, sliced
2 tbsp. olive or vegetable oil
1/2 c. (10 to 12 sm.) whole onions, peeled
1 tbsp. chopped parsley

1. Wash chicken and pat dry inside and out. Sprinkle inside with salt and pepper.

2. Truss to keep legs in place while roasting.

3. Rub chicken with half the butter. Place remaining butter inside cavity of chicken. Place in deep casserole with lid.

4. Pour 1 cup of the stock around chicken. Sprinkle with tarragon.

5. Cut a square of waxed paper and fit over chicken, forming a "tent".

6.Put lid on and roast chicken at 350 degrees for 1 hour or until legs move easily.

7. Mix remaining chicken stock with the cornstarch and have ready.

8. Saute the red and green pepper in olive oil about 2 minutes or until tender. Add onions and saute for 8 to 10 minutes longer. 9. When chicken is done, remove onto platter; surround with peppers and onions.

10. Heat pan juices to boiling and cook until reduced to 1/2 cup. Add cornstarch-broth mixture and cook until thickened and shiny.

11. Spoon over chicken to glaze. Garnish with parsley.