2 - 2 1/2 lbs. chicken pieces
Salt & pepper
2 tbsp. butter
2 tbsp. chopped onion
1 tsp. dried tarragon
1/2 c. dry white wine
1/4 c. water

Sprinkle the chicken with salt and pepper. Heat the butter in a heavy skillet large enough to hold all the chicken. Add chicken, skin side down. 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. Ad the tarragon and wine. Stir to dissolve the brown particles that cling to the bottom of the skillet. Stir in the water. Return the chicken to the skillet, skin side up and cover with lid. Cook about 20 minutes, basting often, until chicken is thoroughly tender and nicely glazed.