ROAST CHICKEN WITH GARLIC, TARRAGON,
AND CRUSHED BLACK PEPPERCORNS
6 servings

3 lbs chicken pieces
1 1/2 sticks (3/4 cup) butter, softened in the microwave
1 tbsp crushed garlic
1/2 tsp dried tarragon (careful, use sparingly)
2 tsps or to taste crushed black peppercorns

In small bowl, mix together the softened butter, the garlic and tarragon.

Lift the skin of the chicken pieces and spread the seasoning over them.

Preheat the oven to 500 F.

Place the chicken in baking pan large enough to hold it. Smear any remaining seasoning over it. Sprinkle with 1 tsp crushed peppercorns.

Roast for approximately 20 minutes. Remove from oven and let the chicken sit for several minutes. Remove chicken from the pan, pour off excess fat and reserve the pan for preparing the sauce.

Sauce:
1/4 cup tarragon vinegar
1/3 cup dry white wine
1 quart chicken stock
3 tbsp heavy cream
3 tbsp cold sweet butter, cut in 8 pieces
1 tsp chopped Italian parsley (cilantrillo)
1 tsp minced fresh tarragon
1 chopped tomato

Over medium heat, deglaze the roasting pan with the vinegar, scraping bits and juices with a spatula. When liquid begin to bubble, add the wine and simmer.

Strain the liquid into a 12 inch saucepan, add the stock and reduce by two thirds.

Add the cream and reduce over medium heat for 5 minutes.

Remove the sauce from the heat and incorporate the butter by adding it one piece at a time into the sauce with the wire whisk.

Place the pan in very low, add the herbs and chopped tomato. Keep the sauce warm in a bain/marie.

For serving, arrange chicken pieces in a serving dish and pour the sauce over and around the chicken.