Ingredients

• 3 1/2 to 4 pound chicken, quartered
• 4-6 tablespoons butter
• Salt, freshly ground pepper
• Tarragon
• Chervil
• Parsley
• Chives
• Rosemary
• Dill
• 1 cup white wine (Pouilly Fuissé or White Pinot)

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Instructions

1. Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine. Cook gently until tender. Five minutes before removing the pan, add three tablespoons finely chopped herbs in any of the following combinations: fresh tarragon and parsley; fresh tarragon, parsley, and chives; parsley and rosemary; parsley and chevril; parsley, chives, and dill. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture. Remove chicken to platter and pour pan juices over it.