Ingredients
3tbspdry white wine,or dry vermouth
2tspdried tarragon
1chicken,(3 to 3½ lbs)
1tbspolive oil
salt and fresh ground black pepper
1tbspbutter
¼cupwater
Preparation
Heat the oven to 375 degrees F.
In a small glass or stainless-steel bowl, combine 2 tablespoons of the wine and ½ teaspoon of dried tarragon.
Set aside.
Coat the chicken with olive oil and arrange the pieces, skin-side up, in a large roasting pan.
Sprinkle the chicken pieces with the remaining 1 tablespoon of wine, and season with ¼ teaspoon of salt and ⅛ teaspoon of pepper.
Top each piece of chicken with a piece of butter.
Cook the chicken for 15 minutes, and then sprinkle with the remaining 1½ teaspoons of tarragon.
Baste the chicken and cook for about 20 minutes longer until the breasts are just done.
Remove the breasts and cook the legs for about 5 minutes longer until done.
Remove the roasting pan from the oven. Return the breasts to the pan.
Heat the broiler.
Baste the chicken and then broil for about 2 minutes until the skin is golden brown.
Transfer the chicken to a plate. Pour off the fat from the roasting pan.
Set the pan over moderate heat, and add the reserved wine-and-tarragon mixture and the water.
Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
Boil for about 3 minutes until reduced to approximately 3 tablespoons.
Add any accumulated juices from the chicken and a pinch each of salt and pepper.
Spoon the sauce over the chicken.
