Chicken with Wine and Tarragon

Chicken with Wine and Tarragon
Photo by © Melanie Acevedo


  • 1 tablespoon butter, cut into 4 pieces
  • ¼ cup water
  • Salt
  • 2 teaspoons dried tarragon
  • Fresh-ground black pepper
  • 3 tablespoons dry white wine or dry vermouth
  • 1 chicken (3 to 3 1/2 pounds), quartered
  • + 1 more ingredients
    • 1 tablespoon olive oil

1. Heat the oven to 375°. In a small glass or stainless-steel bowl, combine 2 tablespoons of the wine and 1/2 teaspoon of the dried tarragon. Set aside. 2. Coat the chicken with the olive oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken pieces with the remai...

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