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1
Melt the butter in a large saucepan.
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2
Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened and browned, about 10 minutes.
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3
Add 1/2 cup of the wine and boil over moderately high heat until the liquid is almost evaporated, about 3 minutes.
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4
Add the chicken stock, bay leaf and peppercorns and boil over moderately high heat until reduced to 1 1/2 cups, about 30 minutes.
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5
In a medium saucepan, combine the balsamic vinegar with the shallots and the remaining 1/2 cup of white wine and boil over moderately high heat until the liquid is reduced to 1/4 cup, about 8 minutes.
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6
Add the reduced chicken stock and cook for 2 minutes.
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7
Strain the sauce into a small saucepan.
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8
In a bowl, combine the butter with the thyme, tarragon, parsley and garlic.
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9
Gently spread the mixture under the chicken skin.
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10
Season with salt and pepper and refrigerate until the butter is firm, about 1 hour.
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11
Preheat the oven to 450.
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12
Lightly oil a large, heavy roasting pan and set the pan over 2 burners.
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13
Add the chicken, skin side down, and cook over moderately high heat until browned, about 5 minutes.
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14
Turn the chicken skin side up and roast in the oven until cooked through, about 20 minutes for the breasts and 25 minutes for the thighs and drumsticks; transfer the chicken to a warm platter.
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15
Pour the juices from the roasting pan into the balsamic jus.
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16
Reheat the balsamic jus, then pour into a sauceboat and serve with the chicken.
