Ingredients
2tbspcooking oil
3½lbschicken
1tspsalt
¼tspfresh-ground black pepper
3headsgarlic
2tbspflour
1cupdry white wine
1cupcanned low-sodium chicken broth,or homemade stock
2tbspbutter
2tbspfresh parsley,chopped
Preparation
Heat the oven to 400 degrees F.
In a Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with ½ teaspoon of salt and pepper.
Cook the chicken until well browned, turning, about 8 minutes in all, and remove from the pot
Reduce the heat to moderate, add the garlic, and sauté for about 3 minutes until it is starting to brown.
Sprinkle the flour over the garlic and stir until combined.
Return the chicken to the pot, cover, and bake for 15 minutes. Remove the pot from the oven and put it on a burner.
Remove the chicken pieces from the pot.
Over moderately high heat, whisk in the wine and simmer for 1 minute.
Whisk in the broth and the remaining 1/2 teaspoon salt and simmer for about 3 minutes until starting to thicken.
Turn the heat off, whisk in the butter, and pour the sauce over the chicken. Sprinkle with the parsley.
