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Combine the wine, oil, lemon, onion, and tarragon. Pour over chicken and marinate for 3 to 4 hours, turning chicken frequently. Drain. Place the butter, parsley, and rosemary in small saucepan. Heat until butter is melted. Use half of the herb butter to baste chicken, refrigerate remaining herb butter until firm. Cook the chicken in broiler or over coals in outdoor grill until crisp and golden, basting several times with herb butter. Cut chilled herb butter into pats and serve on chicken. Serves 4
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