This is from a very old binder that Jillian made... a long long time ago before the internet was born. Makes 4 servings.
Sprinkle the chicken with salt & pepper. Heat the butter in a heavy large skillet. Add the chicken. Cook about 10 minutes until golden brown on the skin side. Turn and cook about five minutes longer, then remove chicken and set aside.
Add the shallots to the skillet and cook briefly. Add the tarragon and wine. Stir to dissolve the brown particles on the bottom fo the skillet, then stir in the water. Return chicken to the skillet and cover. Cook about 15 minutes.
Uncover and continue cooking, basting often, about 5 minutes longer or until the chicken is tender and nicely glazed.
Ingredients
Directions
Sprinkle the chicken with salt & pepper. Heat the butter in a heavy large skillet. Add the chicken. Cook about 10 minutes until golden brown on the skin side. Turn and cook about five minutes longer, then remove chicken and set aside.
Add the shallots to the skillet and cook briefly. Add the tarragon and wine. Stir to dissolve the brown particles on the bottom fo the skillet, then stir in the water. Return chicken to the skillet and cover. Cook about 15 minutes.
Uncover and continue cooking, basting often, about 5 minutes longer or until the chicken is tender and nicely glazed.