Chicken Saute Fine Herbes Recipe

Serves 4.

INGREDIENTS

3 1/2 to 4 pound chicken, quartered

4-6 tablespoons butter

salt, freshly ground pepper

tarragon

chervil

parsley

chives

rosemary

dill

1 cup white wine (pouilly fuissé or white pinot)

DIRECTIONS

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 combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.

Tags: Chicken, Fine, Herbes, Saute