Chicken Sauté Fine Herbes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
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 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.
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