Butterflied Chicken With Tarragon

1. 1

   In a large iron frying pan or saute pan, melt butter in oil over medium high heat.

2. 2

   Season chicken all over with salt and pepper.

3. 3

   Spread tarragon sprigs in pan, then lay chicken in skin-side down.

4. 4

   Weigh down chicken with a brick covered in foil or a soup pot filled with food cans.

5. 5

   Fry until well browned, about 20 minutes, adjusting heat so that it does not burn or stew.

6. 6

   Turn chicken, discarding tarragon, replace brick and fry other side, until chicken is cooked through, about another 15 minutes.

7. 7

   Cut chicken into pieces and serve on a platter, sprinkled with chopped tarragon and more pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.