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1
On a work surface, place the chicken breast-side down with the neck of the chicken facing you.
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2
Using kitchen shears, cut along the length of the backbone on both sides and remove.
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3
Turn the chicken over, breast-side up.
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4
Open it on the counter and flatten the chicken as much as you can with your hands.
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5
In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved.
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6
Add the onion, peppercorns, tarragon, garlic, ice water, and wine.
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7
Stir well.
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8
Add the chicken to the brine.
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9
Place in the refrigerator for 1 hour.
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10
Preheat the oven to 400 degrees F.
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11
Remove the chicken from the brine and dry well with paper towels.
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12
Set the chicken aside.
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13
Place a large skillet over medium-high heat.
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14
Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down.
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15
Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet.
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16
Reduce the heat to medium and cook under the weight for 8 to 10 minutes.
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17
Once browned, remove the weights; turn the chicken skin-side up.
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18
Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes.
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19
Let the chicken rest 10 minutes before serving.
