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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.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
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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.


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Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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