Baked Chicken

*Fresh PARSLEY, CHIVES, THYME or CHERVIL can be substituted for the TARRAGON
8 chicken thighs or drumsticks, 3 oz. each
2 oz. butter
2 tbsp. chopped fresh TARRAGON*
Salt and black pepper

Preheat the oven to 375 degrees F. To remove the bones from the chicken pieces, use a sharp knife and run it downward between the bone and the flesh until the bone comes loose. Gently twist the bone with your hands and it will come out easily. Soften the butter a little and work to a paste with a wooden spoon. Mix in the tarragon and seasoning. Divide the butter between the chicken pieces, filling each cavity. Seal the open ends of each chicken piece with a toothpick. Place chicken in a baking dish and cover with foil. Bake for 40 min., removing the foil for the last 10 minutes.

Serves 4.

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