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1
Heat the oven to 400u00b0. In a Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with 12 teaspoon of the salt and the 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 saute until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes.
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2
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 12 teaspoon salt and simmer until starting to thicken, about 3 minutes. Turn the heat off, whisk in the butter, and pour the sauce over the chicken. Sprinkle with the parsley.
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3
Menu Suggestions: There's plenty of luscious, garlicky sauce here. Take advantage of it with mashed potatoes, egg noodles, or rice.
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4
Wine Recommendation: This simple Gallic dish will work well with a rustic red wine from the south of France. Look for lesser-known, good-value bottles from Corbieres or Minervois, or a more serious, tannic wine from Cahors.
