2 frying chickens (2 1/2 pounds each)
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter
1/4 cup extra virgin olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 teaspoon crushed tarragon leaves
1 cup white wine

Cut chicken into serving pieces; wash and dry. Combine flour, salt and pepper; dredge chicken with flour mixture. Melt butter in skillet with olive oil. Add onion, garlic and sauté until tender, but not brown. Remove from pan and set aside.

Brown chicken and place in a baking pan. Combine onion and tarragon leaves; spread evenly over chicken. Pour wine over chicken. Bake in moderate oven (350°F.) for about 45 minutes, or until chicken is tender.

Makes 5-6 servings.

Submitted by: CM