1 (2 to 2 1/2 lb.) chicken, split in half
Salt and pepper
2 tbsp. butter
2 tbsp. finely chopped onions
2 tsp. finely chopped fresh tarragon or 1 tsp. dried
1/2 c. dry white wine
1/4 c. water

Split the chicken in half and remove the backbone. Sprinkle with salt and pepper. Heat the butter in a heavy skillet large enough to hold chicken. Add the chicken, skin side down, and cook about 10 minutes until golden brown on the skin side. Turn and cook about 5 minutes longer.

Remove the chicken and set aside. Add the onion to the skillet and cook briefly just until transparent. Add the tarragon and wine. Stir to dissolve the brown particles that stick to the bottom of the skillet. Stir in the water. Return the chicken to the skillet, skin side up, and cover. Cook until tender (20-30 minutes). Uncover and continue cooking, basting often, about 5 minutes longer until chicken is nicely glazed. May be cut in quarters for serving. Serves 4-6.