Roast Tarragon Cognac Chicken
Recipe Date:
September 1, 2025
Serving Size:
4
Cook Time:
02:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 4-lb whole chicken
- 2 tsps sea salt
- 6 tbsps unsalted butter, softened
- 1 bunch tarragon
- 2 tbsps cognac
- 1 tsp freshly ground black pepper
Directions
Tasting notes: This is one of our go to chicken dishes because it's super tasty, easy and delicious with both Pinot and Rosé of Pinot.
Serena's tips: You can do individual bone in chicken breasts instead of a whole chicken, just cut everything in half. Great with Rosé (on a warm day) or Pinot. (on a cooler day)
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1024103-roast-tarragon-cognac-chicken
Recipe courtesy of Christiane Baumgartner, adapted by Melissa Clark, for the New York Times. Photo courtesy of David Malosh for the New York Times.
