3-1/2 to 4 lb chicken, quartered
4-6 Tbsp butter
Salt, freshly ground pepper
3 Tbsp Fines Herbes
1 cup white wine (Pouilly Fuissé or White Pinot)
Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add salt and pepper to taste along with 1/2 to 3/4 cup of white wine. Simmer gently until tender.
Five minutes before removing the pan, add the Fines Herbes. Add a little additional wine if necessary, and turn the chicken pieces to bathe them well with the herb mixture.
Remove chicken to platter and pour pan juices over it just before serving.