Instructions

Pat the chicken pieces dry with paper towels.  Brown a few pieces at a time in olive oil/butter over medium high heat.

Turn the pieces over as many times as needed to brown and crisp the skin evenly.

Remove from the pan and set aside.

Lower the temperature under the pan to low heat.  Sauté the shallots and mushrooms until the mushrooms have rendered all their liquid.

When the liquid is almost evaporated, add the shredded garlic.  Mix well and cook a couple more minutes.  Don’t burn the garlic.  In this recipe, I did not sauté the mushroom because I wanted to use the reduced mushroom liquid as part of the sauce.

Remove the vegetables and deglaze the pan with the white wine and chicken broth.

Once the pan is completely deglazed, place the chicken pieces evenly across the bottom of the Dutch oven.

Cover with the sautéed vegetables and stir gently to combine well across all chicken pieces.

Simmer over low heat for about 25 to 35 minutes.  Depending on the amount of chicken used, I have cooked it as long as 45 minutes, moving the chicken pieces so as to cook all evenly.

To thicken the sauce, mix the flour in the softened butter.  Drop by spoonful around the pan and stir to combine.

Continue to cook a few more minutes until the sauce is thickened.