Chicken With Tarragon

Tarragon is an interest anise taste herb that is very easy to grow and is a perennial in this area. It pairs extremely well with chicken.

Grilled Chicken with Tarragon

1 4-5 pound chicken, cut into four pieces

Fresh ground black pepper

6 branches tarragon

½ cup dry white wine

Olive oil

Coarse sea salt

Season the chicken pieces with freshly ground black pepper. Press four of the tarragon branches onto the chicken and place them in a dish large enough to hold the chicken comfortably. Sprinkle with the white wine, cover with plastic wrap and marinate in the refrigerator for 1-2 hours, turning once.

Heat the grill, and adjust the heat so you have a medium-hot side and a medium-low side.

Remove the chicken from the marinade. Brush the chicken with olive oil and season all over with salt. Grill the chicken with the tarragon branches over the medium –hot side of the grill for 5-7 minutes, to color the chicken on both sides. Then move the chicken pieces over to the medium-low side to finish the cooking all the way through, about another 25-30 minutes. When the chicken is well browned and cooked through, transfer to a serving platter, sprinkle with chopped tarragon and serve.