1 (2 to 2 1/2 lb.) broiler fryer, cut up
1 c. dry white wine
1 tbsp. dried tarragon leaves
1/4 c. butter
1/2 tsp. salt
1/8 tsp. pepper

SAUCE:

1 tbsp. flour
1/4 c. dry white wine

1. Wipe chicken pieces with damp paper towels. Arrange in single layer in 9 x 9 inch, shallow baking dish.

2. Combine 1 cup wine and tarragon; pour over chicken. Refrigerate, covered, several hours or overnight; turn chicken several times.

3. Drain, reserving marinade.

4. In hot butter in large, heavy skillet, saute chicken, a few pieces at a time, turning on all sides, until browned. Remove chicken as it browns. Sprinkle with salt and pepper.

5. Pour off all but 2 tablespoons drippings from skillet. Add chicken and 1/4 cup reserved marinade. Cook, covered, over low heat, 25 to 30 minutes, until chicken is tender.

6. Make sauce: in small bowl, combine flour with 1/4 cup wine, stirring until smooth.

7. Remove chicken from skillet. Pour flour mixture into skillet, with remaining marinade.

8. Bring just to boiling, stirring; reduce heat and simmer a few minutes longer. Return chicken to skillet. Cool. Refrigerate several hours or overnight, until ready to serve. At serving time, reheat gently, covered, until thoroughly hot. Makes 4 servings.