(4 to 6 servings)
2 plump broiling chickens, quartered
Flour for dredging
Salt and freshlyy ground pepper to taste
4 tsp chopped tarragon, or 1 tsp dried
4 tsp chopped parsley
4 tsp chopped chives
Juice of 1/2 lemon
1/4 pound butter
1/4 cup lemon juice
1/2 cup dry sherry
Preheat oven to 250 F.
In a bag, combine flour, salt, pepper and 2 teaspoons EACH of the tarragon, parsley and chives. Add a few chicken pieces at a time and shake to coat well with the seasoned flour.
Place chicken, skin-side down, in a shallow buttered baking dish. Sprinkle with the juice from 1/2 lemon and cover with foil.
In a saucepan combine the butter, 1/2 cup lemon juice, sherry and remaining herbs. Heat until butter melts.
Bake chicken 1 to 1-1/2 hours, lifting the foil and basting every 20 minutes with the butter sauce.
Toward the end of the cooking time, increase oven temperature to 400 F, remove foil and turn chicken to let it brown lightly. If necessary add a little more wine or water to the pan so that there will be ample sauce.
Sprinkle chicken with additional freshly chopped herbs and serve with the pan juices.