Easy enough for a weeknight meal, but sophisticated enough for guests, this French classic from the pages of Food & Wine was last night’s supper. We served it alongside roasted potatoes and an arugula salad. With its easy cooking methods, and short list of ingredients, this recipe is sure to make a reappearance in our kitchen.
Roasted Chicken with White Wine and Tarragon
from Food & Wine
serves 4
3 tablespoons dry white wine
2 teaspoons dried tarragon
1 (3) pound chicken, quartered (ask the butcher to do this for you!)
1 tablespoon olive oil
1 tablespoon butter
1/4 cup water
salt & pepper
Preheat your oven to 375F. In a small bowl, mix 2 tablespoons of the wine and 1/2 teaspoon of the dried tarragon. Set aside.
Coat the chicken with olive oil, and arrange the pieces, skin side up, in a large roasting pan. Sprinkle the chicken with the remaining wine and season with salt & pepper. Top each piece of chicken with a small piece of butter.
Cook the chicken for 15 minutes and then sprinkle with the reamining tarragon. Baste the chicken and then cook until the breasts are done, about 20 minutes longer. Remove the breasts, and cook the legs 5 minutes longer. Remove the roasting pan from the oven, and return the breasts to the pan.
Heat the broiler. Baste the chicken and broil until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate.
Pour off the fat from the roasting pan. Set the pan over medium heat, adding the reserved wine and tarragon mixture, plus the water. Bring to a boil, scraping up the dark bits at the bottom of the pan. Boil about 3 minutes, until the liquid has reduced to 3 tablespoons. Season to taste, and spoon over the chicken.
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