Yield: 24 portions. 1 1/2 c. white wine 3 oz. butter, melted 2 tbsp. salt 3/4 tsp. pepper, ground 2 tbsp. ground tarragon or finely minced

1. Wash chicken, drain and pat dry.

2. Place 12 pieces, skin side up, in each of two steam table pans 12" x 20" x 2 1/2".

3. Combine wine, melted butter and seasonings, spoon evenly over chicken in both pans.

4. Bake in oven at 375 degrees for 1 hour, basting every 15 minutes with pan juices.