Tarragon, parsley, basil and garlic join forces to create a flavorful baked chicken. If you are watching your waistline substitute six skinless chicken breasts for the whole chicken and skip the cream sauce.


  • 2 1/2 pounds chicken, quartered
  • 2 tablespoons vegetable oil
  • 6 large garlic cloves
  • 1/2 cup Italian parsley leaves
  • 1 cup basil leaves
  • 1 1/2 teaspoons tarragon
  • 1 cup chicken broth
  • 4 tablespoons white wine vinegar
  • 1 cup whipping cream


  1. Wash chicken pieces and pat dry. Season with salt and pepper.
  2. Heat the vegetable oil in a skillet large enough to hold all the chicken pieces in one layer.
  3. Add the chicken, skin side down. Cook until the chicken is golden brown. Flip the pieces over and cook until browned.
  4. Pour chicken broth and white wine vinegar in a 9 x 13 baking dish.
  5. Roughly chop the herbs and garlic and sprinkle half over the bottom of the baking dish.
  6. Arrange the chicken pieces in the baking dish. (Set the skillet aside because you will use it later to make the sauce.)
  7. Top with the remaining chopped herbs and garlic.
  8. Cover the dish with foil and bake in a preheated 375 degree F oven for 40 minutes.
  9. Place the chicken on a serving dish and cover to keep warm.
  10. Transfer the cooked herbs, garlic and juices to the skillet you used to brown the chicken.
  11. Add the cream and bring to boil.
  12. Reduce the heat and simmer until the sauce is reduced by half.
  13. Spoon the sauce over the chicken and serve.