Chicken With Tarragon And White Wine

1. 1

   Sprinkle chicken with salt and pepper.

2. 2

   Heat the butter in a heavy skillet large enough to hold the chicken.

3. 3

   Place chicken in pan, skin side down, and cook about 10 minutes and turn and cook 5 minutes.

4. 4

   Remove chicken from the skillet for now, and add the shallots to the pan and cook briefly.

5. 5

   Add the tarragon and wine.

6. 6

   Cook, stirring occasionally to dissolve the browned particles that were stuck on the skillet.

7. 7

   Stir in the water.

8. 8

   Return the chicken to the skillet, skin side up and cover and cook about 15 minutes.

9. 9

   Continue cooking, basting often about 5 minutes longer, until the chicken is tender and juicy.

* Per serving · 4 servings · Values may vary.

No additional tips available.