Spanish Tarragon Chicken Recipe

Rub oil over chicken. Place in earthenware crock and bake uncovered at 350 for 30 min. Add ham, onion, celery, carrots, tarragon, and stock. Continue to bake one hour. Remove from the oven strain the broth and carve the chicken. Return the chicken to the crock with vegetables and keep warm. Heat butter in sauce pan, stir in flour and 2 cups of the strained broth. Simmer until sauce thickens, pour over chicken and vegetables and serve in crock.