Wash leg and thigh quarters well. Place on a cutting board and remove the bone.
Note: the butcher will do this for you if you want, for a small fee.
Melt 3 tablespoons butter in a skillet on high heat. Place deboned chicken in
the skillet skin side down. Set heat to medium high and fry the chicken until the
bottom side is beginning to brown along the edges (about 10 minutes). Sprinkle with
salt and pepper and turn. Cook 10 to 14 minutes or until chicken is done. It will
stick, but just scrape the chicken out and set aside on a plate. DO NOT DRAIN ON
To the skillet add remaining butter and add onion, garlic and parsley and sauté
for 5-7 minutes. Add flour and stir in well. Continue to stir until flour is beginning
to stick to the bottom of the pan. Return heat to highest setting and sauté for
30 seconds. Deglaze by adding the wine and removing from heat immediately, and stirring
until pan is clean of stuck residue.
Return to high heat. Add chicken stock stirring until all is blended. Adjust
liquid for texture. Cover the skillet and simmer on low for 15 minutes. While the
pot is simmering, remove the skin from the cooked chicken and discard. Cut the chicken
into 1-inch pieces, return the chicken to the skillet and stir well. Continue to
simmer for 3 minutes.
Remove from heat and set aside covered for 10 minutes.