Anita Baker'S Smothered Chicken - cooking recipe

Ingredients

2 tablespoons olive oil
5 tablespoons unsalted butter
1 (6 lb) chicken, 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

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 to the skillet; 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.