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2 Tablespoons Olive Oil
5 Tablespoons unsalted Butter
1 (6 lb) Chickens, cut into 8 pieces, rinsed and patted dry
Coarse Salt
Black Pepper
2 Tablespoons All-purpose Flour
1 small Onion, minced
1-2 cup store-bought low Sodium Chicken Broth
1 Tablespoon chopped fresh Parsley
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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.
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