Chicken Braised in White Wine
adapted from Williams-Sonoma

1/3 c. all-purpose flour plus 2 Tbsp, divided
Salt and freshly ground pepper, to taste
8 chicken pieces pieces (I used breast, thighs and leg pieces)
2 Tbsp extra-virgin olive oil
1 yellow onion, thinly sliced
8 oz white button mushrooms, quartered
2 c. white wine
3 garlic cloves, crushed
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1 bay leaf
2 lb. red-skinned potatoes, cut into 1/2-inch pieces

-Preheat an oven to 375 degrees.
-In a large bowl, combine 1/3 c. flour, salt and pepper. Add the chicken and toss to coat evenly.
-In a Dutch oven over medium heat, warm the olive oil to almost smoking.
-Add half of the chicken and brown on all sides, 3 to 4 minutes total.
-Transfer to a plate.
-Brown the remaining chicken and transfer to the plate.
-Add the onion and mushrooms to the pan and cook, stirring occasionally, until golden, about 5 minutes.
-Remove the pan from the heat and add the wine.
-Set the pan over high heat and bring to a boil, stirring occasionally, to reduce, about 5 minutes.
-Return the chicken to the pan and add the garlic, parsley, thyme, bay leaf and potatoes.
-Bring to a boil, cover and transfer to the oven.
-Cook until the chicken is very tender, about 45 minutes.
-Season with salt and pepper, remove the bay leaf and place chicken, potatoes and mushrooms.
-Place Dutch oven over medium high heat.
-Add flour and whisk to combine, stirring constantly, until thickened, about 2 minutes.
-Pour thickened braising sauce over chicken and serve immediately. Serves 4.