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Chicken with Wine and Tarragon
© Melanie Acevedo

Chicken with Wine and Tarragon

  • ACTIVE: 5 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST

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.

Plus: More Chicken Recipes and Tips

  1. 3 tablespoons dry white wine or dry vermouth
  2. 2 teaspoons dried tarragon
  3. 1 chicken (3 to 3 1/2 pounds), quartered
  4. 1 tablespoon olive oil
  5. Salt
  6. Fresh-ground black pepper
  7. 1 tablespoon butter, cut into 4 pieces
  8. 1/4 cup water
  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 remaining 1 tablespoon wine and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of the butter.
  3. 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.
  4. Heat the broiler. Baste the chicken and then broil until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate.
  5. 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.

Suggested Pairing

A full-bodied, rustic red wine from the south of France is a perfect choice for this traditional French dish. A Gigondas, Côtes-du-Rhône, or Crozes-Hermitage, each from the Rhône Valley, would be a good choice.

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