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1
Preheat the oven to 400 degrees F.
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2
Mix together the flour and oregano, and season with salt and pepper.
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3
Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture.
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4
In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat; be careful not to burn the oil by using too hot of a heat.
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5
Once all of the pieces are well browned, remove them to a plate.
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6
Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom; add the onion and cook until soft, and then add the garlic.
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7
As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat.
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8
Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce.
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9
Return the chicken pieces to the skillet, and spoon the sauce over top; bake the chicken until done, about 20 minutes.
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10
Remove the chicken to a warmed platter, and bring the remaining sauce to a boil; add the lemon juice and season with salt and pepper to taste.
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11
Mix the tablespoon of flour with 1 tablespoon of softened butter; add the remaining butter to the sauce in the skillet, and mix well.
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12
Remove the rosemary pieces from the sauce; if the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps; once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.
