Chicken Sauté Fine Herbes

Ingredients

  • 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

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