Roasted Chicken

So when I was sick, I had left some chicken out to thaw! I had to cancel with my guests, but I still had to do something with the chicken, and it had to be easy, cause I still was not feeling well.
I still had tarragon in the kitchen, and a bottle of white wine, which was actually really wonderful wine, but we had accidentally frozen the entire bottle in attempts to chill it. And needless to say wine that is frozen and then defrosted, not good for drinking, but good for cooking!

Ingredients
Chicken (drumsticks and breasts skin on)
Shallot - 1 clove
Garlic - 3 cloves
Tarragon - 1/2 a bunch
Wine - 1 glass worth
Red onion - 1 onion diced

In a ovensafe pan or sauté the diced red onions, thinly sliced garlic, and minced shallots in some good love oil. Sauté over a medium heat and let the onions cook slowly until clear. In the meanwhile salt your chicken breasts with kosher salt. Once the onions are cooked, put the chicken in the pan brown on each side, for about ten minutes on each side. Once the chicken is browned then add the wine and let the chicken cook in the wine on medium heat until the fluid is about half. While you are waiting, preheat your oven to 450. After the liquid is halve add the chopped tarragon to the pan.

Transfer the chicken to the middle rack, and roast for 15 minutes. Then use a tong to turn the chicken pieces over and roast for another 15 minutes. Roast as long as you need to get a nice brown color to the skin.

Keep checking on it until it looks good!

Voila the finished product.