This makes a good Sunday afternoon meal. The use of tarragon and white wine gives the chicken a wonderful French provincial flavor.

• 1 roasting chicken, 5-7 lbs.
• 1 large yellow onion cut into thick slices
• 1 cup dry white wine
• fresh and dry tarragon

Directions: Preheat the oven to 450 degrees F. Wash the chicken well, inside and out, under cold running water. Place the chicken on a rack in a deep roasting pan or Dutch oven. Stuff the sliced onion and several sprigs of fresh tarragon into the body cavity. Tie the legs together with string. Pour the wine over the bird and add 1 cup of water to the bottom of the pan. Sprinkle some dry tarragon on the outside of the bird. Cover the pan, put it in the oven, and reduce the heat at once to 350 degrees F. Roast for about 20 minutes per pound.

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Copyright © 1996 by John William Ford
Last revised 18 June 1996

jwford at umich dot edu