Poulet à l’Estragon

• 1 young chicken
• ¼ pint of dry white wine
• ¼ pint of gravy made from the

Put 2 of the branches of tarragon to infuse in some chicken stock, which has been prepared by simmering the chicken giblets in water sufficient to cover them, with a bay leaf, salt, and a bouquet of herbs.

Then melt the butter in a sauté-pan or iron cocotte and brown the chicken by turning it about and basting it with the hot butter on all sides. When it is well coloured put the