Anita Baker'S Smothered Chicken

• 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

1. Heat olive oil and 1 tablespoon butter in a large heavy skillet set over medium heat.
2. Season chicken with salt and pepper, rubbing it into the skin.
3. Add chicken, skin-side down to the skillet; cook, turning once, until well browned. Remove and set aside.
4. Melt remaining 4 tablespoons butter in the same skillet.
5. Sprinkle in flour and cook, whisking constantly, until golden brown.
6. Add onion and cook until softened, about 2 minutes.
7. Whisk in chicken broth; bring to a boil.
8. Return chicken to skillet. Cook, partially covered, until chicken is cooked through and sauce has thickened.
9. Transfer to a serving platter; garnish with parsley. Serve immediately.

olive oil, unsalted butter, chicken, salt, black pepper, flour, onion, storebought, parsley

Taken from www.food.com/recipe/anita-bakers-smothered-chicken-159449 (may not work)