2 lbs. chicken, cut up
2 tbsp. tarragon
3/4 c. white wine
3 tbsp. butter
3/4 tsp. salt
1/8 tsp. pepper

Soak tarragon in wine 1 hour before cooking. Melt butter in large skillet; brown chicken. Sprinkle with salt and pepper. Cover and cook about 20 minutes over medium heat, turning occasionally. Pour tarragon wine mixture over chicken. Cook, uncovered, until liquid is reduced. Serve with rice and peas.