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Heat oven to 350 degrees. In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted. Place chicken in baking dish, turning to coat with butter. Arrange chicken skin side up; bake uncovered 1 hour. Heat soup, cream and Sherry, stirring occasionally. Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms. Remove chicken from oven; drain fat from dish. Pour soup mixture over chicken. Cover tightly; cook 15 to 20 minutes longer or until fork tender.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
Apple smoke flavor rub — pork chops, chicken thighs, salmon