Those of you who’ve read this pages before know I am very partial to cooking with wine. When I came across this recipe in the 2009 edition Food & Wine: Quick From Scratch Chicken Cookbook, I knew I found an easy to prepare, delicious, dish which I slightly adapted to make it kosher:
Chicken with Wine & Tarragon
- 3 tablespoons dry wine
- 2 teaspoons dry tarragon
- 3 – 3 1/2 pound chicken quartered
- 1 tablespoon olive oil
- black pepper
- 1 tablespoon margarine, cut into 4 pieces
- 1/4 cup water
- Heat the oven to 375 F. In a small glass or stainless steel bowl, combine 2 tablespoons of the wine and 1/e teaspoon of the tarragon. Set aside
- Coat the chicken with the olive oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken pieces with the remaining 1 tablespoon wine and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of margarine.
- Cook the chicken for 15 minutes and then sprinkle the remaining 1 1/4 teaspoons tarragon. Baste the chicken and cook until the breasts are just done, about 20 minutes longer. Remove the breasts and cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven, return the breasts to the pan.
- Heat the broiler. Baste the chicken and then broil until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate.
- Pour off the fat from the roasting pan. Set the pan over moderate heat and add the reserved wine and tarragon mixture and the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 3 tablespoons, about 3 minutes. Add any accumulated juices from the chicken and a pinch each of salt and pepper. Spoon the sauce over the chicken.
Enjoy, gentle reader, enjoy! I plan to make it this evening and I know I will enjoy it.