Preheat the oven to 360 degrees F (180 degrees C).
Chicken Thighs and Drumsticks (2.5 lb)
from all extra fat. Dry the chicken very thoroughly on both sides with a paper towel. Season the chicken with
Salt (to taste)
Ground Black Pepper (to taste)
on both sides.
Oil (1 Tbsp)
on high heat until smoking hot in a large and deep skillet or dutch oven. Brown the chicken on both sides really well until golden brown, about 5-8 minutes on both sides.
Depending on the size of the dutch oven/skillet or how much chicken that you're using, you might need to brown the chicken in 2 batches. The chicken will not be cooked through at this point, just seared on the outside. Set the chicken aside while you make the sauce.
Drain most of the fat that was rendered off while browning the chicken, leaving behind about 2 tablespoons. Add the
to that same pot, season with salt and ground black pepper ( to taste).
Cook for 5-7 minutes, on medium low heat, until the onions are tender and golden. As the onions get tender they will also exude some liquid.
Add all the peeled cloves of
Garlic (1 bulb)
and then the
All-Purpose Flour (1/4 cup)
. Mix the flour into the onions and oil until incorporated.
Pour in the
Dry White Wine (1/2 cup)
Chicken Broth (1 1/2 cups)
gradually, whisking the liquid until the sauce is smooth. Bring to a boil and then reduce to a simmer. Pour in the
Heavy Cream (1/2 cup)
Bay Leaf (1)
Dried Mixed Herbs (1 tsp)
and more ground black pepper and salt to taste. Also add
Fresh Herbs (to taste)
Return the chicken to the sauce, layering it on top of the sauce, but being careful that the sauce is not covering the chicken skin, because it will get flabby if you cook it in the sauce.
If your dutch oven/skillet is not oven proof, transfer the sauce and the chicken into a deep oven proof dish, otherwise you can keep it in the same pan that you started it in.
Braise the chicken, uncovered, in the preheated oven for at least 1 hour and up to 1 hour and 45 minutes. You can turn up the heat of the oven up to 450 to 500 degrees F (230 to 260 degrees C) for the last 5 minutes to crisp up the skin even more before serving it.
Remove the chicken out of the sauce. I like to take one extra step and pour the sauce through a fine mesh sieve, to make it extra smooth. Serve the sauce on the side or over the chicken. Enjoy!