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1
Heat the oven to 375.
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2
In a small glass or stainless-steel bowl, combine 2 tablespoons of the wine and 1/2 teaspoon of the dried tarragon.
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3
Set aside.
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4
Coat the chicken with the olive oil and arrange the pieces, skin-side up, in a large roasting pan.
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5
Sprinkle the chicken pieces with the remaining 1 tablespoon wine and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
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6
Top each piece of chicken with a piece of the butter.
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7
Cook the chicken for 15 minutes and then sprinkle with the remaining 1 1/2 teaspoons tarragon.
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8
Baste the chicken and cook until the breasts are just done, about 20 minutes longer.
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9
Remove the breasts and cook the legs until done, about 5 minutes longer.
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10
Remove the roasting pan from the oven; return the breasts to the pan.
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11
Heat the broiler.
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12
Baste the chicken and then broil until the skin is golden brown, about 2 minutes.
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13
Transfer the chicken to a plate.
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14
Pour off the fat from the roasting pan.
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15
Set the pan over moderate heat and add the reserved wine-and-tarragon mixture and the water.
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16
Bring to a boil, scraping the bottom of the pan to dislodge any brown bits.
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17
Boil until reduced to approximately 3 tablespoons, about 3 minutes.
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18
Add any accumulated juices from the chicken and a pinch each of salt and pepper.
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19
Spoon the sauce over the chicken.
