Step 1: Sprinkle chicken lightly with salt and pepper. Melt butter in a saute pan large enough to hold all of the chicken. Over a medium heat, brown the chicken, 8 to 10 minutes on each side without touching. The chicken will easily release when it has browned.

Step 2: Move the chicken to the side of the pan. Add shallots, parsley, tarragon and chervil. Cook until shallots are soft and then mix with the chicken.

Step 3: Pour in the wine. When the wine begins to boil, reduce heat and cover. Cook for about thirty minutes.

Step 4: Transfer the chicken to a serving plate. Skim the fat before pouring the remaining juices over the chicken. Garnish with parsley or watercress sprigs.

Ingredients:

• 1 broiler-fryer chicken (3 to 4 lbs.), cut into pieces
• kosher salt
• freshly ground pepper
• 4 tablespoons butter
• 1/4 cup freshly cut shallots (or green onions)
• 1 tablespoon of minced fresh parely
• 1/2 teaspoon dry tarragon
• 1 teaspoon dry chervil
• 1 cup dry white wine
• Parsely or watercress sprigs for garnish