Chicken and white wine by
1/4 cup vegetable oil
1 (4 1/2 lb.) chicken, cut into 8 pieces
Kosher salt a fresh ground black pepper
Flour for dusting
1 1/2 cups (about 10 oz) chi polling or pearl onion, trimmed and peeled
4 cloves of garlic, halved
Kosher salt and freshly ground pepper
1 cup of white wine, such as Riesling
3 cups of low-sodium chicken broth, plus 1/3 cup
2 tbsp. all-purpose flour
2 tbsp. unsalted butter
(4 1/2 lb.) chicken, cut into 8 pieces
1/2 cups (about 10 oz) chi polling or pearl onion, trimmed and peeled
cloves of garlic, halved
of white wine, such as Riesling
s of low-sodium chicken broth, plus 1/3 cup
For the chicken: in a Dutch oven or a large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 mins. Remove the chicken and set aside.
For the sauce: heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 mins. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and bring the mixture to a boil. Reduce the heat to simmer, cover the pan and cook, turning the chicken pieces over every 10 mins. until cooked through, about 30 mins. total for the breast and wings and 40 mins. total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8-10 mins. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken.