Ingredients
2 tablespoons olive oil
5 tablespoons unsalted butter
1 (6-pound) chicken, preferably organic, cut into 8 pieces, rinsed and patted dry
Coarse salt and cracked black pepper
2 tablespoons all-purpose flour
1 small onion, minced
1 to 2 cups homemade, or low-sodium store-bought, chicken broth
1 tablespoon freshly chopped parsley
Preparation
Heat olive oil and 1 tablespoon butter in a large heavy skillet set over medium heat. Season chicken with salt and pepper, rubbing it into the skin. Add chicken, skin-side down; cook, turning once, until well browned. Remove, and set aside.
Melt remaining 4 tablespoons butter in the same skillet. Sprinkle in flour, and cook, whisking constantly, until golden brown. Add onion, and cook until softened, about 2 minutes. Whisk in chicken broth; bring to a boil. Return chicken to skillet. Cook, partially covered, until chicken is cooked through and sauce has thickened. Transfer to a serving platter; garnish with parsley. Serve immediately.
