Preheat the oven to 400 degrees F. Mix together
the flour and oregano, and season with salt and pepper. Rinse and dry
the chicken pieces, and then dredge them lightly in the seaoned flour
mixture. 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 heat. Once all of the pieces are well browned, remove them
to a plate. 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 garic. 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. Add the chicken broth and bring
to a boil. Break up the rosemary into pieces, and add it to the sauce.
Return the chicken pieces to the skillet, and spoon the sauce over top.
Bake the chicken until done, about 20 minutes.
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. Mix
the tablespoon of flour with 1 tablespoon of softened butter. Add the
remaining butter to the sauce in the skillet, and mix well. Remove the
rosemary pieces from the sauce. If the sauce is thin, stir in a little
of the flour and butter mixture, wisking 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.
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