Chicken with Tarragon and White Wine

Sprinkle the chicken with salt and pepper Heat the butter in a heavy skillet large enough to hold the whole chicken. Add chicken, skin side down. Cook about 10 minutes until golden brown on the skin side. If using skinless breasts, cook around 5 minutes. Turn and cook about 5 minutes longer. Remove the chicken and set aside. Add shallots to skillet and cook briefly. Add tarragon ad wine. Stir to dissolve the brown bits and stir in the water. Return the chicken to the skillet, skin side up, and cover. Cook about 15 minutes. Uncover and continue cooking, basting often, about 5 minutes longer or until the chicken is thoroughly tender and nicely glazed.