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)

　　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.