Chicken Braised in White Wine

This is so tasty and great for entertaining! Prep time: 15 minutes Cook time: 45 minutes

Ingredients:
1/3 cup all-purpose flour plus 2 T, divided
salt and pepper
8 chicken pieces (any combo of breast, thigh and leg pieces)
2 T olive oil
1 yellow onion, thinly sliced
2 cups white wine
3 garlic cloves, crushed
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1 bay leaf
2 lbs red-skinned potatoes, cut into 1/2 inch pieces

Directions:
1. Preheat oven to 375. In a large bowl, combine 1/3 cup flour and salt and pepper to taste. Add the chicken and toss to coat evenly.

2. In a Dutch oven (make sure it is oven safe) over medium heat, warm the olive oil to almost smoking. Add half the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a plate and brown the remaining chicken, transferring to a plate.

3. Add onion to the pan and cook, stirring occasionally, until golden, about 5 minutes.

4. Remove the pan from heat and add the wine. Set the pan over high heat and bring to a boil, stirring occasionally, to reduce, about 5 minutes.

5. Return the chicken to the pan and add the garlic, parsley, thyme, bay leaf and potatoes. Bring to a boil, then cover and transfer to the oven. Cook until chicken is very tender, about 45 minutes.

6. Season with salt and pepper, remove bay leaf and place chicken and potatoes in a covered dish. Place dutch oven over medium-high heat. Add 2T flour and whisk to combine, stirring constantly, until thickened, about 2 minutes. Pour braising sauce over chicken and serve immediately.