Chicken Saute Fine Herbes

• 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 Fuisse or White Pinot)

1. Brown the chicken pieces in the butter, turning each piece to color evenly.
2. When pieces are browned, add salt and pepper to taste and 1/2 to 3/4 cup white wine.
3. Cook gently until tender.
4. 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.
5. Add a little additional wine if necessary and turn the chicken pieces to bathe them well with the herb mixture.
6. Remove chicken to platter and pour pan juices over it.

chicken, butter, salt, tarragon, chervil, parsley, chives, rosemary, dill, white wine

Taken from www.epicurious.com/recipes/food/views/chicken-saute-fine-herbes-101462 (may not work)