Tarragon chicken (ponlarde a vestragon)

4 servings


Wash the chicken thoroughly inside and out and wipe dry. Grate with salt and pepper. Put 3/4 of a bunch of green tarragon or 1 teaspoon dried inside. Tie the legs and wings of the chicken with a ribbon of gauze. Put the chicken and butter in the pan and put in the oven, previously well heated (to 190 ° C) for
1. 5 hours, or keep there until the meat is tender. Often water the chicken with sauce so that it does not burn. Put the finished chicken on a hot dish. Finely chop the remaining tarragon, sweep away with the wine and juice left in the pan and put on the heat to keep the liquid boiling. Scrape off everything that stuck to the pan, stir and pour gravy over the chicken.