Source: Food and Wine Quick from Scratch

Chicken with Wine and Tarragon
Here’s a delectable French classic that never seems to go out of style. The sauce takes only a few minutes to make, but if you prefer you can serve the chicken without it. Green beans are a good accompaniment.
Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes


3 tablespoons dry vermouth, (or dry white wine)
2 teaspoons dried tarragon
1 whole chicken, (3 to 3 1/2 pounds), quartered
1 tablespoon olive oil
pinch salt
pinch fresh ground black pepper
1 tablespoon butter, cut into 4 pieces
1/4 cup water

Heat the oven to 375 degrees. In a small glass or stainless-steel bowl, combine 2 tablespoons of the wine and 1/2 teaspoon of the dried tarragon. Set aside.

Coat the chicken with the olive and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken pieces with the remaining 1 tablespoon wine and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of the chicken with a piece of the butter.

Cook the chicken for 15 minutes and then sprinkle with the remaining 1 1/2 teaspoons tarragon. Baste the chicken and cook until the breasts are just done, about 20 minutes longer. Remove the breasts and cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven: return the breasts to the pan.

Heat the boiler. Baste the chicken and then broil until the skin is golden brown, about 2 minutes. 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 until reduced to approximately 3 tablespoons, about 3 minutes. Add any accumulated juices from the chicken and a pinch each of salt and pepper. Spoon the sauce over the chicken.

Wine Recommendation: A full-bodied, rustic red wine from the south of France is a perfect choice for this traditional French dish. A Gigondas, Cotes-du-Rhone, or a Crozes-Hermitage, each from the Rhone valley, would be a good choice.