Chicken with Wine and Tarragon

Ingredients

• 1 tablespoon butter cut into 4 pieces
• 3 pounds meat from a rotisserie chicken quartered
• 2 teaspoons tarragon dried
• 3 tablespoons cooking wine dry white dry
• 4 servings fresh-ground pepper black
• 1 tablespoon olive oil 
• 4 servings salt 
• 0.3 cup water 

Equipment

• bowl
• oven
• roasting pan
• broiler

Directions

1. Heat the oven to 37
2. In a small glass or stainless-steel bowl, combine 2 tablespoons of the wine and 1/2 teaspoon of the dried tarragon. Set aside.
3. Coat the chicken with the olive oil and arrange the pieces, skin-side up, in a large roasting pan.
4. 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 the butter.
5. Cook the chicken for 15 minutes and then sprinkle with the remaining 1 1/2 teaspoons tarragon. Baste the chicken and cook until the breasts are just done, about 20 minutes longer.
6. Remove the breasts and cook the legs until done, about 5 minutes longer.
7. Remove the roasting pan from the oven; return the breasts to the pan.
8. Heat the broiler. Baste the chicken and then broil until the skin is golden brown, about 2 minutes.
9. Transfer the chicken to a plate.
10. 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.
11. Add any accumulated juices from the chicken and a pinch each of salt and pepper. Spoon the sauce over the chicken.
12. Wine Recommendation: A full-bodied, rustic red wine from the south of France is a perfect choice for this traditional French dish. A Gigondas, Ctes-du-Rhne, or Crozes-Hermitage, each from the Rhne Valley, would be a good choice.