2-3 lb. frying chicken, wash and dry thoroughly
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
4 shallots, peel and mince
1/2 tsp. chervil
1/2 tsp. tarragon
1 tsp. parsley leaves (snip with scissors to mince)
1/3 c. dry white wine
3 tbsp. water

Cut chicken into serving pieces; rub in salt and pepper. Heat butter in large heavy skillet over medium heat and cook chicken until browned, about 10 minutes on skin side and 5-8 minutes on other side. If necessary cook in batches or use 2 skillets. Remove chicken to warm platter.

Add shallots to skillet and cook 2-3 minutes or until soft and golden. Add chervil, tarragon, parsley, and wine; cook 3 minutes. Dislodge any brown bits that cling to skillet. Add water, stir, return chicken to skillet. Reduce heat to low, cover, heat 15 minutes or until chicken is tender. Cook another 5 minutes while you baste meat with sauce.