A delightful chicken dish cooked with aromatic herbs and a rich white wine sauce.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy skin on the chicken.
Mix the flour and oregano in a bowl, seasoning with salt and pepper.
Use a shallow bowl for easy dredging of the chicken.
Dredge the chicken pieces in the seasoned flour mixture, shaking off any excess.
Ensure an even coating for a consistent crust.
Heat olive oil in an ovenproof skillet over medium heat and brown the chicken on all sides.
Avoid overcrowding the skillet to ensure proper browning.
Remove the chicken and sauté the onion until soft, then add the garlic and cook briefly.
Stir constantly to prevent the garlic from burning.
Deglaze the skillet with white wine, scraping up any browned bits, and reduce by half.
Reducing the wine concentrates its flavor.
Add chicken broth and rosemary, bringing the mixture to a boil.
Boiling helps meld the flavors together.
Return the chicken to the skillet, spooning sauce over the top, and bake for 20 minutes.
Basting the chicken with the sauce keeps it moist.
Remove the chicken and thicken the sauce with butter, stirring in parsley before serving.
Whisking vigorously prevents lumps in the sauce.
Serve the chicken with the sauce drizzled over and enjoy.
Garnish with extra parsley for a fresh touch.
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