This recipe is from the 1961 edition of What Cooks in Suburbia.

Broiled Chicken Sauternes

Tarragon and white wine combined to make golden-brown glazed chicken as beautiful to look at as it is to eat.  Broiling time: 45-50 minutes.  Preheat broiler to: moderate broiling temperature.

2 broiling chickens, 1-1/2 to 2 pounds each

seasoned salt

freshly ground black pepper

fresh or dried tarragon

3 to 4 tablespoons butter

4 to 5 tablespoons dry or medium sauterne

Cut chicken into quarters or eighths depending on size. Place in shallow broiling pan and sprinkle with seasoned salt, pepper, and tarragon. Dot with butter and pour sauterne into the pan around the chicken but not over it. Broil beneath a moderate broiling flame, skin side up, for 15 to 20 minutes, basting from time to time with the sauterne, after seasoning have set. When chicken has browned, turn, sprinkle with additional seasoning, and broil 15 to 20 minutes more. In the last 5 minutes, turn the chicken skin side up once again to crisp. To serve, spoon any remaining pan drippings over chicken. If only scrapings remain, loosen these with the addition of more sauterne. Simmer sauce a few minutes and pour over chicken.

Server broiled chicken sauterne with orange-glazed sweet potatoes and green beans Amandine. (recipes to follow)

Yield: 4 to 6 servings