1 (3 pound) frying chicken, cut up
3/4 cup dry vermouth or dry white wine
1 teaspoon tarragon
1/4 cup melted butter or margarine
Salt and pepper
Marinade chicken in wine for 3 to 4 hours. Heat oven to 450 degrees. Drain
chicken, saving wine. Add butter and tarragon to wine. Place chicken in a
shallow pan. Sprinkle with salt and pepper. Pour on wine mixture. Bake,
uncovered, for 25 minutes, basting often. Turn and bake for 20 minutes
longer, or until tender and brown. Chill. Wrap individually for a picnic
basket.
Makes 4 servings.