1 fryer, cut up
Salt to taste
Pepper to taste
6 tbsp. butter or 3 tbsp. butter plus 3 tbsp. oil, melted
1 tsp. shallots or green onion, finely chopped
1 tbsp. flour
1 chicken bouillon cube in 1 c. of boiling water or 1 c. chicken broth
1/2 tsp. tarragon
1/2 tsp. chervil
1/4 c. dry white wine

Season chicken with salt and pepper. As soon as butter begins to sizzle, add pieces of chicken. Brown lightly on each side. Put in casserole. Cover. In skillet saute shallots in butter until they are clear, not brown. Stir in flour. Add bouillon to flour mixture. Add chervil, tarragon and wine. Cook until thickened. Pour over chicken. Cover casserole again. Bake at 375 degrees for 1 hour and 15 minutes. I double the sauce adding 1/2 cup wine. We love the sauce.