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Categories:Viewed: 36 - Published at: 3 months ago
Ingredients
- 3 1/2 to 4 pound chicken, quartered
- 4-6 tablespoons butter
- Salt, freshly ground pepper
- Tarragon
- Chervil
- Parsley
- Chives
- Rosemary
- Dill
- 1 cup white wine (Pouilly Fuisse or White Pinot)
Method
- Brown the chicken pieces in the butter, turning each piece to color evenly.
- When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine.
- Cook gently until tender.
- Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill.
- Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture.
- Remove chicken to platter and pour pan juices over it.
