Chicken Sauté Fine Herbes


  • 1 cup white wine (Pouilly Fuissé or White Pinot)
  • Dill
  • Rosemary
  • Chives
  • Parsley
  • Chervil
  • Tarragon
  • + 3 more ingredients
    • Salt, freshly ground pepper
    • 4-6 tablespoons butter
    • 3 ½ to 4 pound chicken, quartered

1. 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 co...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network