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.

Cuisines: ,

One Response to Chicken Sauté Fines Herbes

  1. Jess says:

    This isn’t Chicken Fines Herbs. For actual Chicken Fines Herbs, sauté the chicken, REMOVE IT FROM THE PAN, Then add the wine to deglaze the pan and get all the bits of chicken skin off the pan. Then finish the pan sauce with chicken glacé, butter, and heavy cream. The fines herbs are chervil, parsley, chives, and tarragon. Don’t use the Rosemary and dill. Strain the sauce then add the herbs last. Serve the sauce on the plate under the chicken or next to it but don’t pour it on top or you’ll ruin the crispy skin.

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